Ingredients

• 4 medium aubergine
• 400 gr. cod (unsalted)
• 4 ripe tomatoes
• 1 onion
• Grated cheese (Parmesan, Emmental, mixed ...)
• Salt
• Olive oil

Elaboration

First, tenderize the aubergine flesh to separate it from the skin.
To do this, cut the aubergines in half lengthwise. Make deep diagonal slashes in the flesh, but without touching the skin, drizzle with a little oil and cook in the oven at 180 degrees for 25 minutes.

Meanwhile, chop the tomatoes and onion and saute over medium heat in a frying pan with a little olive oil, add a pinch of salt.

After 25 minutes, with a soup spoon, remove the aubergine flesh, being careful not to damage the skin, as we will use it later.

Add the flesh of the cooked aubergine and the flaked cod to the tomato and onion and cook until the cod is tender.

Remove from heat and fill the aubergine skins with the sauce.

Sprinkle with grated cheese and grill in the oven for 5 min.

Ready! Bon Appetite!