Mackerel baked with eggplant

Serve this mackerel with a green mix salad with cucumbers, seasoned with olive oil and lemon juice.

Ingredients

• 2 large mackerels
• 2 large eggplants
• 3 medium onions
• 4 cloves of garlic
• olive oil
• 1 tsp. freshly ground cumin and sweet paprika
• salt, freshly ground black pepper
• lemon for serving

Directions

1. Preheat the oven (preferably with a grill) to 180 ° C. Line a baking sheet with parchment. Fillet the mackerel with skin, remove all intercostal bones, rub the fish with pepper, salt and olive oil on all sides.
2. Cut the eggplant lengthwise like this: cut 2 long layers 2 cm thick from the central part, cut the edges into layers 1.5 cm thick. Grease the eggplant with olive oil on all sides, season with salt, pepper and cumin. Spread on a baking sheet, bake for 20 minutes.
3. Meanwhile, peel and thinly chop the onion and garlic, sauté in oil and salt until golden brown. After 20 minutes. take out thin layers of eggplant, cut into small cubes, mix with onion and garlic, season with paprika.
4. Put 1 fillet of mackerel skin side up on thick layers of eggplant, place in the top third of the oven, bake for 6-7 minutes. Place the onion, garlic and eggplant mixture on the fish, bake for 2 minutes, serve immediately.