Roasted Eggplants Stuffed with Cod and Spicy Tomato Syrup

Difficulty: ★★★


  • 800 gr. Desalted cod loins (4 pieces)
  • 2 Eggplant
  • Powdered basil
  • Powdered thyme
  • 400 gr. Tomatoes
  • 120 gr. Molasses
  • Extra virgin olive oil
  • Salt
  • Spicy paprika

Category: Main course


Peel tomatoes to prepare syrup, take pits out and chop them (concasse). Cook tomatoes with molasses, 2 teaspoons olive oil, salt and spicy paprika to taste, low-heat in a Magefesa Stainless Steel casserole. Bake aubergines cut into halves lengthwise, garnished with olive oil, seasoned with salt, thyme and basil for 20 or 25 min. to 320ºF., turning them around when half-cooked.
When syrup has the right compote consistency, grind it with the help of a Magefesa blender until remaining homogeneous.
Heat some oil, enough quantity to cover half the loins up, in a Magefesa Nonstick Skillet. Do not let it heat too much and place cod loins on it with the skin upwards. Let it cook low heat for 7 minutes, turn it around and let them cook 7 more minutes. To crystallize cod we should pay attention to temperature. If we have a thermometer, temperature should raise 302ºF.
Remove and let it cool until they can be handled, shred the loins removing skins and bones. Once eggplants are roasted, remove part of the meat and fill in with cod.  Serve hot with spicy tomato syrup as garnish.

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