Cuttlefish stuffed with aubergines

CUTTLEFISH AND AUBERGINE RECIPE

There are simple, very healthy dishes that are easy to prepare and inexpensive, especially if you know how to shop wisely and choose the right market for your fish . This is the case with the cuttlefish and eggplant recipe , a very Mediterranean combination that doesn't waste ingredients. Here are all the recipe details, based on a serving size for 4 people.

READ ALSO: Omega 3 at the table: the recipe for fish meatballs

Ingredients

(For 4 people)

• 8 Cuttlefish
• 1 red onion from Tropea
• 5 sage leaves
• 1 celery heart
• 1 tablespoon of grated parmesan and 1 tablespoon of grated pecorino
• 1 parsley
• 4 leaves of basil
• Extra virgin olive oil
• Salt and Pepper To Taste

This recipe, besides being refreshing, is also very healthy because it combines the omega-3 fatty acids from the cuttlefish with the bitter substances in the eggplant, which, along with the fiber, help lower bad cholesterol . But now let's get into the details and see how it's prepared.

Preparation

• Place the aubergines on a baking tray lined with baking paper and cook them in the oven grill for 30 minutes.
• Let them cool.
• Cut off the peel from the aubergines and mash the pulp adding the juice Lemon;, two tablespoons of oil, the Tropea red onion, parsley, celery, basil and sage finely chopped.
• Mix well and stuff the cuttlefish with the mixture.
• Bake everything at 180 degrees for thirty minutes.
• Finally serve warm with a salad tomatoes.

READ MORE: Stuffed Cuttlefish: A Simple Recipe That Uses Bread and Vegetables in the Refrigerator