Stuffed eggplant fish fillets

While eggplant we are pleased with its abundant presence in the stores, we continue to prepare and to use in various dishes. Today I want you to please simple recipe stuffed eggplant fish fillets. Fish fillets, we of course variety and add other products, which together will give a wonderful flavor and excellent aroma.

I am sure that cooked this recipe once, you just write it down in my recipe book and will to use it more and more. Tender and delicious eggplant boats will not leave you indifferent, I assure you.

Ingredients:

So, let's look at the ingredients that we need.

• Eggplant - 2 PCs
• Fish fillet - 1 PCs
• Tomatoes - 1 PCs
• Garlic - 4 cloves
• Cream cheese - 100 g
• Vegetable oil for frying
• Mayonnaise
• Salt
• Black pepper
• Coriander

Method of preparation:

With eggplant cut hats that don't play, we are going to close the stuffed eggplant.

With eggplant and hats cut out all the pulp.

The eggplant flesh finely cut, also finely chop the washed tomatoes.

Fish fillets thaw, wash and finely chop. If you bought a whole fish, then carefully disassemble it into fillets that there are no bones.

In a pan put fried in vegetable oil fish fillet, and the eggplant pulp. When they are browned, add the chopped tomato and finely chopped garlic. Add all spices, coriander and fry until cooked.

Each eggplant nafarshiruyte with the stuffing, cover with mayonnaise and petrusite grated processed cheese curd.

Send eggplant bake in an oven preheated to 180 degrees for 25-30 minutes. Then immediately serve.