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I love aubergines, battered, fried, grilled, baked, but especially when they are stuffed because they can be combined with many ingredients. This recipe from Salmon Stuffed eggplants we love it at home and it's a very simple way for everyone to eat vegetables and fish without any problem.
If you don't like salmon, you can try another type of fish, such as hake, which has a much milder flavor.
Salmon Stuffed eggplants
Try these delicious aubergines stuffed with fish, they will surprise you.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: vegetables
- Rations: 2
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 2 large aubergines
- 2 slices of fresh salmon
- 1 small onion
- 2 tablespoons of flour
- 1 jet of milk
- 2 tablespoons of tomato sauce
- Oil
- Sal Island
- dill
- 100 gr. grated cheese
Music
Cut the aubergines in half lengthwise and make a few cross cuts in the meat.
Bring plenty of salted water to boil in a pot and once it starts to boil, add the aubergines and cook for 10 minutes.
While the aubergines are cooking, clean the salmon of skin and bones and cut into small cubes. Reserve.
Remove the aubergines from the water and drain upside down to release all the cooking water.
Once the aubergines are drained and warm, empty the pulp with the help of a teaspoon. Leave some thickness on the skin so it does not break.
Chop the meat of the eggplant. Reserve.
In a pan with hot oil, add the finely chopped onion. Poach until it begins to take color,
Add the pulp of the chopped aubergine, salt to taste and sauté.
Add the flour and stir well so that it cooks and does not leave a taste of raw flour.
Add milk so that a béchamel is formed with the onion and eggplant.
Once our filling bechamel is ready, remove from the heat and add the fried tomato, half of the grated cheese, a little dill and the salmon cubes. Stir until smooth.
Fill the aubergine boats with the mixture that we have just prepared.
Sprinkle with the rest of the grated cheese and put in the preheated oven at 200ºC for about 10 minutes, until the cheese melts and begins to brown.
