The invention relates to a method for producing a filled salted and short petit four -type biscuit whose composition comprises a filling consisting of a eggplant purée, fish meat, sunflower oil and a taste enhancer, a paste which consists of flour, butter, yeast, eggs and water and covers said filling. The inventive method consists in pre- preparing said eggplant purée from eggplants steamed for 15 minutes in such a way that a grey gel ball is obtainable and in finally cooking of a prepared biscuit for 12-15 minutes in a furnace at a temperature ranging from 200-230 °C.
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