- 3 cans mackerel fillet in tomato sauce
- 1 large aubergine
- 100 g parmesan
- 4 cloves garlic
- 1/2 dl. olive oil
- Chopped herbs, e.g. coriander, chives, parsley
- Sea salt
- Ground pepper
This is how you do it
Cut the aubergine into 1 cm thick slices, sprinkle a little salt and let them absorb for about 30 minutes.
Dry the slices and brush with a little oil. Grill the aubergine so it has nice grill markings.
Place the slices in an ovenproof dish, add the cheese and then the mackerel. Bake in the oven with fan until the cheese has melted.
Crush the garlic in a mortar with a bit of salt.
Stir in the crushed garlic with the olive oil.
Garnish the dish with a little oil and garnish with chopped herbs.