A delicious and healthy recipe for baked stuffed eggplant with fish.
2 large eggplants | |
1 pound fish fillets | |
1 cup cooked rice | |
1 onion, chopped | |
2 garlic cloves, minced | |
1/2 cup breadcrumbs | |
1/4 cup chopped parsley | |
1/4 cup grated Parmesan cheese | |
2 tablespoons olive oil | |
Salt and pepper to taste |
1. | Preheat the oven to 375°F (190°C). |
2. | Cut each eggplant in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop the eggplant flesh and set aside. |
3. | Season the fish fillets with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the fish fillets until opaque and cooked through, about 3-4 minutes per side. Remove from the skillet and flake the fish into small pieces. |
4. | In the same skillet, heat another tablespoon of olive oil. Add the chopped eggplant flesh, onion, and garlic. Cook until the vegetables are softened, about 5 minutes. |
5. | In a bowl, combine the cooked rice, flaked fish, cooked vegetables, breadcrumbs, parsley, and Parmesan cheese. Season with salt and pepper to taste. |
6. | Stuff each eggplant half with the rice and fish mixture. Place the stuffed eggplants in a baking dish and drizzle with olive oil. |
7. | Bake in the preheated oven for 35-40 minutes, or until the eggplants are tender and the tops are golden brown. |
8. | Serve the baked stuffed eggplants as a main course or as a side dish. Enjoy! |
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