Serves:

Ingredients:

2 oz Halibut or rock cod
10 oz Crabmeat
2 Eggs
Salt
6 Fresh japanese eggplants
1/2 c Flour (or more if needed)

Method:

1.
Grind the white fish to a paste.
Add the crabmeat and eggs.
Season with a pinch of salt and mix thoroughly.
2.
Coat the eggplant with flour (or cornstarch, if preferred).
3.
Stuff the eggplant with fish and crabmeat paste.
4.
Broil the eggplants 5 to 10 minutes until golden.
5.
Slice on the diagonal so that stuffing will not fall apart.
Serve.