Many know the versatility of eggplants, because you just have to take a quick look at any recipe book and check that the delicious dishes that can prepare with this vegetables are very varied. In this case, we are going to prepare a delicious eggplain recipe stuffed with cod, a very tasty filling that will not need flours or thickeners. We will only use the vegetable base and the exquisite touch of the cod to make a light and very simple recipe. So if you are looking for an easy recipe for a special dinner or a healthy food, we are sure that this option will enter the list of your favorites. Follow all our steps and discover how to make eggplants stuffed with cod, cook!
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make eggplants stuffed with cod: |
| 1 big eggplant 1 Italian red pepper 1 clove of garlic 1 small onion 2 pinch pellizcos You are from four grated cheeses or your preference |
| ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for macrobiotics, |
Ingredients to make eggplants stuffed with cod:
1. Start with these eggplants stuffed with fish opening the eggplant in half and making transverse cuts in its inner meat. This will make it better and, by adding some oil and salt, it will further facilitate cooking. Therefore, pour oil and salt into the pulp and take the microwave 10 minutes to maximum power.
Trick: Use a microwave lid on eggplants.
2. After this time, check that eggplants are already tender to extract their flesh. If you need a few more minutes, add them, but without wandering them well, or they will leave dry and dehydrated. The pulp expires with a spoon so that it comes out more easily and avoiding breaking the eggplant cascage, since we are going to use it to fill.
3. Peel an onion and pike it, do the same with the pepper and garlic clove. Prepare a pan with a good stream of olive oil and sauté three minutes the vegetable over medium heat and add a salt pin to be done more easily when losing its water.
4. On the other hand, crude the cod loins, thus extracting your skin if you have it. Crumbles small pieces so that, by filling the eggplant, they can be distinguished.
Trick: Preheat the oven at 180 ºC with the top to gratin.
5. Once you have prepared the cod pieces, add to the pans sauce to saute a little. Remove and have it only one minute to prevent the cod from passing and harden, the cod point must be very tender and juicy, therefore this time will suffice, plus the time that will add it to have it in the oven later.
Trick: If you want, you can also make eggplants stuffed with cod and prawns by adding them to the cooking of the filling in that step.
6. Remove and add fresh chopped parsley and a little ground pepper. Once there is a homogeneous paste, fill in both halves of the eggplant helping you with a spoon and distributing the sofrito equally.
7. Pour and distribute the grated cheese, we have put a moderate amount, but you can add more if you like cheese very much, carefully not cover the rest of the flavors. On the other hand, prepare a source or baked tray to gratin the eggplants, add a few drops of oil.
8. carries the eggplants stuffed with baked cod, which is already preheated, and leaves gratin 10 minutes in the upper part at 180 ºC. We decided to sprinkle a little bit of paprika from La Vera above, this point is optional but it will give it a rich touch if you like.
