With vegetables, we can let our imagination run wild by using them as containers for our recipes. As you already know, if you follow my blog, I love cod and cook it every week. Every time I invent new recipes using what I have in the fridge. Today, I had to use a beautiful eggplant, and what better container than it? Cod and Eggplant Stuffed Boats, where the eggplant pulp is used for the filling along with other aromas. An oven cooking and then … to the table! If you’re looking for eggplant recipes, read Collection of Eggplant Recipes.
Recipe of 05/28/2017 updated
Other recipes
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 790.12 (Kcal)
- Carbohydrates 17.19 (g) of which sugars 7.65 (g)
- Proteins 108.91 (g)
- Fat 30.40 (g) of which saturated 3.21 (g)of which unsaturated 3.71 (g)
- Fibers 6.73 (g)
- Sodium 11,048.87 (mg)
Indicative values for a portion of 435 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz desalted cod
- 1 black oval eggplant
- 3 oz smoked scamorza (in slices)
- 1/3 cup parsley
- 0.7 oz anchovies in oil
- 1 clove garlic
- 0.7 oz Taggiasca olives (pitted)
- 1/3 oz breadcrumbs
- 2 tbsp extra virgin olive oil
Tools
- Melon Baller
- Cutting Board
- Mezzaluna
- Kitchen Scale
Steps
Cut the eggplant in half. With the tip of a knife, score the pulp by making cuts along the edge and in the middle. Place the two halves on a plate and microwave for 4-5 minutes. When the pulp is soft to the touch, they’re ready to be hollowed out. With the help of a melon baller or a spoon, remove the pulp, being careful not to break the shell. Leave 0.4 inches attached to the edge. Salt and line the boats with scamorza slices, keeping 2 aside for decoration.
Rinse the cod under running water, remove the skin, any bones, and pat dry. Cut into pieces and chop with the mezzaluna together with the eggplant pulp, pitted Taggiasca olives, the garlic clove without its core, parsley, and anchovy fillets. Mix the obtained mixture well.
Fill the two boats with the obtained stuffing, compacting well with your hands. Sprinkle a baking dish with a little breadcrumbs, drizzle with a little olive oil, and add a pinch of salt because the cod is already flavorful. Decorate with the remaining scamorza slices. Bake in a preheated oven at 356-374°F and let cook for 45 minutes. Once ready, pass the Cod and Eggplant Stuffed Boats under the grill to give them a nice color.
