The eggplant boats with spelt are an idea that came to me to use up the eggplants that needed to be consumed soon. I wanted to prepare them simply and used the leftover spelt from the previous day as a topping. Quite a creative idea I had on the spot. If I had a bit more spelt, it would have been better, but the important thing is I used it all.
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 2 eggplants
- 2.1 oz spelt
- to taste extra virgin olive oil
- 3 tomatoes
- 7 olives (pitted)
- 1 mozzarella
- 2 leaves basil
Tools
- Oven
- Pot
Steps
Drain the spelt and season with extra virgin olive oil, diced tomatoes, chopped olives, and cubed mozzarella. Mix in a bowl.
Meanwhile, wash the eggplants after removing the stem and sprinkle coarse salt on top to remove bitterness. Wait about twenty minutes. Shake off the salt and dry with paper towels. Cut in half to make the boats and score the flesh to facilitate oven cooking as shown in the image.
Cover the baking dish with paper, place the eggplant boats upside down, and bake for about thirty minutes at 392°F. Turn the boats over with a fork halfway through cooking.
Let the eggplants cool, arrange on a serving plate, drizzle with oil, and finally add the spelt mixture with tomatoes, olives, mozzarella, and basil on top.
Enjoy this delicious eggplant and spelt side dish warm to fully appreciate it.
Eggplant Boats with Spelt Topped with Olives, Tomato, and Mozzarella
They are eaten warm, and the topping can also vary with rice, ham, meat, etc…
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COME AND TAKE A PEEK AT THE PINTEREST BOARD THE COOK WHO RECOVERS Pinterest Twitter Facebook and have fun in the kitchen.
COME AND TAKE A PEEK AT THE PINTEREST BOARD THE COOK WHO RECOVERS Pinterest Twitter Facebook and have fun in the kitchen.
FAQ (Questions and Answers)
Why do you cut slits in the eggplants when cooking them in the oven?
To facilitate oven cooking, score the flesh with slits as shown in the image.
