Stuffed Eggplants with Cod and Shrimp

Preparation 

1. Prepare the eggplants
   Cut the eggplants in half lengthwise — try to split the stem as well so they look prettier when served.
   Make a few shallow cuts in the flesh and sprinkle lightly with salt.
   Place them cut side down on paper towels for a few minutes to draw out any bitterness.

2. Cook the eggplants
   After that, place them flesh side up on a plate.
   Cover with plastic wrap, poke a few holes in it, and cook in the microwave at full power for 5 minutes.
   Once soft enough to handle, carefully scoop out the flesh without breaking the “boats.”
   Set the hollowed shells aside.

3. Make the filling
   Heat the olive oil in a nonstick skillet.
   Add the finely chopped garlic and sauté until golden.
   Add the finely chopped spring onion and a pinch of salt, and cook until lightly golden.
   Chop the cooked eggplant flesh and add it to the pan once the onion is done.
   Cook everything together for a few minutes.

4. Add the seafood
   Meanwhile, finely chop the cod (making sure it’s free of bones and skin).
   Add it to the pan and sauté.
   Stir in the tablespoon of tomato sauce — preferably homemade — which adds flavor and color.
   When nearly cooked, add the peeled shrimp, cut into small pieces (so they’re noticeable but not too big).
   Cook until the shrimp turn pink and everything is well combined.

5. Assemble the dish
   Fill the eggplant shells with the mixture.
   If you have extra filling, you can use it to fill small tart molds (silicone or aluminum).
   Sprinkle generously with grated cheese.

6. Bake
   Bake in a preheated oven at 200°C (400°F) for about 15 minutes, using top and bottom heat, or until the cheese is melted and slightly golden.

7. Serve
   Serve carefully — the filling stays very hot for a while!