Fish Cake Stuffed Eggplant Recipe

preheat and halve

Preheat the oven to 200°C (400°F). Wash the eggplants and slice them lengthwise. Using a spoon, scoop out the flesh from the center of each half to create a boat about 1 cm (1/2 inch) thick along the skin, leaving a rim so the skin holds shape. Reserve the scooped flesh and chop it roughly for later use.

Brush the outside and inside of the eggplant halves with 2 tbs olive oil and season inside with 1 tsp salt and 1 tsp black pepper. Place cut-side up on a baking sheet lined with parchment. Roast in the preheated oven for 20–25 minutes, until the shells have softened and the rims are lightly golden but still hold shape. Remove and set aside; keep oven on.

cook potato and poach fish

Place the cubed potato in a small saucepan, cover with salted water, bring to a simmer and cook until tender, 10–12 minutes. Meanwhile, place the fish fillets in a shallow pan with just enough water to cover and a pinch of salt. Bring to a gentle simmer and poach the fish until it flakes easily, 5–7 minutes depending on thickness. Remove fish and drain; reserve 2–3 tbs of the poaching liquid.

mash potato and flake fish

Drain the potato and mash until smooth. Flake the poached fish with a fork and check for bones. Combine the mashed potato and flaked fish in a large bowl.

add aromatics and binders

To the fish-potato mixture add 1 egg, 2 tbs mayonnaise, 1 tsp Dijon mustard, 2 tbs chopped parsley, sliced green onions, 2 minced garlic cloves, lemon zest, 1 cup panko breadcrumbs, 1 tsp salt and 1 tsp black pepper. Mix gently until evenly combined. If the mixture feels too wet, add up to 2 tbs extra panko. If it feels dry, add 1–2 tbs of reserved poaching liquid or a splash of water. Taste and adjust seasoning.

shape and coat

Form the mixture into 6 oval cakes sized to fit inside the roasted eggplant halves (about 75–90 g each). Lightly press each cake into additional panko to coat the exterior. Chill the shaped cakes in the refrigerator for 10 minutes to help them hold shape.

pan-fry until golden

Heat 3 tbs neutral oil in a large nonstick skillet over medium heat. Fry the fish cakes 3–4 minutes per side, until golden brown and cooked through (internal temperature about 63°C / 145°F). Transfer to a paper towel–lined plate to drain. Alternatively, bake the cakes at 200°C (400°F) for 12–15 minutes, flipping halfway, if you prefer less oil.

If you reserved chopped eggplant flesh from scooping, sauté it in 1 tbs olive oil with a pinch of salt and pepper until softened (4–5 minutes) and fold a few tablespoons into the filling mixture before shaping for extra flavor and to use the flesh. (Do this before shaping fish cakes.)

Nest one warm fish cake into each roasted eggplant half. If the eggplant shells are large, place two smaller cakes in one half or one large cake per half. Return stuffed eggplants to the oven for 6–8 minutes to warm through and meld flavors.

While they reheat, make the sauce: whisk together 1 cup Greek yogurt, 2 tbs mayonnaise, 1 tbs lemon juice, 1 tsp chopped capers, 1 tbs chopped dill, 1/2 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or salt as needed.

Remove stuffed eggplants from the oven. Spoon 1–2 tbs of the lemon-dill sauce over each fish cake, sprinkle additional parsley or dill if desired, and serve with lemon wedges on the side.