Fish and Spinach Stuffed Eggplant with Mint and Chili

Preheat the oven Preheat the oven to 375°F (190°C).

Prepare the eggplant Slice the eggplant in half lengthwise and scoop out the flesh, leaving a ½-inch thick shell. Reserve the flesh for later use.

Cook the fish In a pan, cook the fish fillets until they are fully cooked and flaky. Remove from heat and let them cool.

Prepare the stuffing In a bowl, combine the cooked fish, chopped mint leaves, condensed milk, spinach leaves, diced avocado, and chopped chili pepper. Mix well to combine.

Stuff the eggplant Stuff the eggplant shells with the fish and spinach mixture. Place the stuffed eggplants on a baking sheet.

Add sausage Slice the sausage into thin rounds and place them on top of the stuffed eggplants.

Bake the dish Bake the stuffed eggplants in the preheated oven for 25-30 minutes, or until the eggplant shells are tender.

Serve the dish Remove from the oven and let them cool slightly before serving.