Many of us know the versatility of aubergines, because you just have to take a quick look at any recipe book and verify that there are many delicious dishes that can be prepared with this vegetable. In this case, we are going to prepare a delicious recipe for aubergines stuffed with cod, a very tasty filling that does not need flour 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 meal, we are sure that this option will be on the list of your favorites. Follow all our steps and discover how to make aubergines stuffed with cod, let’s cook!
Ingredients to make aubergines stuffed with cod:
- 1 large eggplant
- 1 Italian red pepper
- 1 clove garlic
- 1 small onion
- 2 pinches of salt
- 1 pinch of ground black pepper
- 2 pieces of boneless cod loins (fresh)
- 1 sprig of fresh parsley
- 2 tablespoons of four grated cheeses or your preference 1 large eggplant
- 1 Italian red pepper
- 1 clove garlic
- 1 small onion
- 2 pinches of salt
- 1 pinch of ground black pepper
- 2 pieces of boneless cod loins (fresh)
- 1 sprig of fresh parsley
- 2 tablespoons of four grated cheeses or your preference.
How to make aubergines stuffed with cod:
Start with these fish-stuffed aubergines by splitting the aubergine in half and making transverse cuts in its inner meat. This will make it cook better and, by adding a little oil and salt, it will make cooking even easier. Therefore, pour oil and salt on the pulp and take it to the microwave for 10 minutes at maximum power.
Trick: Use a microwave lid on the eggplants.
After this time, check that the aubergines are already tender to extract their meat. If you need a few more minutes, add them, but do not watch them well, or they will come out dry and dehydrated.
Extract the pulp with a spoon so that it comes out more easily and avoiding breaking the eggplant shell, since we are going to use it to fill.
Peel an onion and chop it, do the same with the pepper and the garlic clove. Prepare a frying pan with a good jet of olive oil and fry the vegetables for three minutes over medium heat, adding a pinch of salt to make it easier to cook as it loses its water.
On the other hand, crumble the cod loins raw, thus extracting its skin if it has any. Crumble into small pieces so that, when filling the eggplant, they can be distinguished.
Trick: Preheat the oven to 180 ºC with the top part in a gratin.
Once you have prepared the pieces of cod, add them to the sauce in the pan to fry them a bit. Stir and keep it for just a minute to prevent the cod from overcooking and hardening, the point of the cod must be very tender and juicy, therefore this time will suffice, plus the time that having it in the oven later will add.
Tip: if you want, you can also make aubergines stuffed with cod and prawns by adding them to the cooking of the stuffing in that step.
Stir and add fresh chopped parsley and a little ground pepper. Once there is a homogeneous paste, fill both halves of the aubergine with the help of a spoon and distribute the sauce equally.
Pour and distribute the grated cheese over the two aubergine halves, we have put a moderate amount, but you can add more if you like cheese a lot, being careful not to cover the rest of the flavors. On the other hand, prepare a source or oven tray to gratin the aubergines, add a few drops of oil.
Take the aubergines stuffed with cod to the oven, which is already preheated, and cook au gratin for 10 minutes in the upper part at 180ºC. We decided to lightly sprinkle a little Vera paprika on top, this point is optional but it will give it a rich touch if you like.
Serve at the table freshly made, you can eat them accompanied by some toasted seeds along with a good white wine.
