I work like most of you and sometimes you just cook whatever you have laying around. This is one of those days.
I have fish, eggplant, and a can of roasted tomatoes.
Preheat to 400. Cut eggplant in half lengthwise and core it. Use a spoon if your knife skills aren’t great.
I tossed the pieces and the two ends with EVOO and black pepper. No salt yet.
Roast at 400 for 20-25 minutes.
In another pan, I lined it with parchment (just for easy clean up). Empty the can of tomatoes in the middle and lay the fish on top. I seasoned with black pepper only because I’m not sure how salty the tomatoes will be.
After the eggplant has done 20 minutes, flip over the pieces and put back in the oven. Add the fish and set timer for 20 minutes.
The eggplant has a little crunch. I take the pieces and mix with the tomatoes that I have pressed a bit to remove some fluid.
Then stuff it into the eggplant shell and top with fish.
Give it a try!
If you’re not a fish lover, you can also use chicken breast and cook a bit longer to internal temp of 165.