Eggplant Boats with Sea Cream.
In this dish, the sea flavor meets eggplants in a winning combination with penne rigate and fennel, for an authentic Sicilian Christmas.
The crunchiness of toasted pine nuts adds that extra something that is always appreciated.

Recipes designed for you:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

733.02 Kcal

calories per serving

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Energy 733.02 (Kcal)
Carbohydrates 49.46 (g) of which sugars 5.70 (g)
Proteins 39.16 (g)
Fat 43.75 (g) of which saturated 10.40 (g)of which unsaturated 13.77 (g)
Fibers 5.21 (g)
Sodium 225.40 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Eggplant Boats with Sea Cream

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2 eggplant (medium)
14 oz swordfish
1 Tropea red onion
3.5 oz wild fennel
1.4 oz pine nuts
1.8 oz butter
1 tablespoon flour
1.3 cups water (From shellfish)
1.4 cups water
7 oz penne rigate
to taste salt
to taste extra virgin olive oil
5.3 oz scamorza cheese
to taste pepper

Eggplant Boats with Sea Cream

Tools for Eggplant Boats with Sea Cream

Here’s what we need to prepare the

Cutting board
Parchment paper
Knife
Pan
Pot
Whisk
Food processor

Preparation of Eggplant Boats with Sea Cream

First, I cut the eggplants in half and made diamond-shaped cuts on top.
I seasoned them with extra virgin olive oil, salt, pepper, and baked them at 375°F (convection) for 20 minutes.
When they cooled down, I gently scooped them out and set aside the pulp.
I removed the skin and bone from the swordfish.
Then I diced it.
I chopped the onion and put it in a pan with extra virgin olive oil, sautéing for about 3 minutes.
I added the swordfish, pepper, salt, and then the eggplant pulp, cooking until the fish turned from pink to white.
I made the sea cream.
In a pot, I put the chopped wild fennel, flour, and fresh water. I adjusted the salt.
and blended everything.
I added the filtered water from mussels or clams, bringing it to a boil while stirring with a whisk, creating a creaminess. Then I turned off the heat and kept it warm.
Then I toasted the pine nuts for 3 minutes, always stirring.
Now we complete the stuffing by adding the pine nuts to the pan with the swordfish and eggplants, along with 2 ladles of sea cream.
We mix well.
I cooked the pasta, drained it, and mixed it into the filling.
Then I filled the eggplants.
I put them in a baking dish and topped them with chopped provola, and baked them at 355°F for 10 minutes.
And I served them hot with a bit of sea cream underneath and on top.
Here are the Eggplant Boats with Sea Cream ready.