Aubergine and Codfish Cheeks Canapés
2 small eggplants
Salt and black pepper q.s.
Olive oil q.s.
1 small onion
1 clove of garlic
400 g of ripe tomato
2 tablespoons of tomato pulp
2 tablespoons of dried oregano
2 tablespoons of grated parmesan cheese
Defrost the Codfish Cheeks and dry them well with absorbent paper.
Cut the aubergines into approximately 1 cm thick slices and place them in salted water for 10 minutes. Drain well and dry with absorbent paper. Arrange the aubergine slices on the baking tray lined with baking paper and bake in a preheated oven at 180°C for 10 minutes.
Soften the finely chopped onion and garlic in olive oil. Then add the chopped tomato (peeled) and tomato pulp, season with salt and freshly ground black pepper and cook for 7 to 8 minutes. Crush everything with a hand blender, add the oregano and cook for another 2-3 minutes.
Remove the aubergine slices from the oven, distribute the tomato and oregano sauce over them, place a Codfish Cheek on each slice, sprinkle with grated parmesan cheese, drizzle with a little olive oil and place back in the oven at 180°C for 10 minutes.
Remove from the oven, sprinkle with chopped chives and serve immediately.