Stuffed Eggplants with Pickled Mussels

Here are the ingredients

• 1 large eggplant
• 1 large onion
• 2 cloves garlic, finely minced
• 2 cans mussels in escabeche (pickled sauce)
• 1 splash of sherry vinegar
• Pink salt
• Extra virgin olive oil
• Ground cumin to taste

Method

1. 1Cut the eggplant in half lengthwise, score the flesh with crosshatch cuts, and sprinkle with salt so it sweats out any bitterness (leave it for 5 min). Once done, pat away the released moisture with paper towels.
2. 2Place the halves on a microwave-safe plate and microwave on high for about 12-15 min.
3. 3Add olive oil to a skillet and gently cook the chopped onion until it turns translucent and starts to brown.
4. 4Add the minced garlic and sauté briefly.
5. 5Remove the eggplant from the microwave and carefully scoop out the flesh using a spoon, leaving the skins intact.
6. 6Finely chop the eggplant flesh and add it to the skillet, sautéing everything together.
7. 7Add the well-drained mussels, gently breaking them up with your spoon as they cook.
8. 8Finally, season with salt and cumin to taste.
9. 9Add a splash of sherry vinegar.
10. 10Let the vinegar evaporate for a moment, then spoon the filling back into the eggplant skins.