|Eggplants||3 Large (About 0.5 pound Each)|
|Haddock fillet/Mackerel fillets||1⁄2 Pound, smoked|
|Oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Chopped parsley||1 Tablespoon|
|Ground cumin||1 Pinch|
|Tomato paste||3 Tablespoon|
|Lemon||1 , juiced|
|Tomatoes||4 , skinned, seeded and sliced|
|Shredded almonds||2 Tablespoon|
1 Peel the eggplants and cut them diagonally. Sprinkle the slices with salt and leave for 20 minutes to extract the moisture. Then rinse in cold water, drain and wipe with a cloth.
2 Place the mackerel or haddock in cold water in a deep pan. Bring to a boil, then simmer for 5-8 minutes. Remove the skin and bones.
3 Preheat the oven to 400Â°F.
4 Heat the oil in a saute pan. Saute the onion for 5 minutes until soft but not brown. Add the garlic and eggplant, cover the pan with a lid and fry for 5 minutes or until eggplant is soft. Add salt and pepper, parsley and cumin.
5 Transfer the vegetables to a shallow serving dish and place the fish on top.
6 Make a stock by stirring the tomato paste into cup hot water and adding the lemon juice and seasoning. Pour it over the pie.
7 Garnish with sliced tomato and a sprinkling of almonds and bake in the preheated oven for 20 minutes.