The eggplant boats (a scarpone) in the air fryer are simple, light and very tasty. A flavorful and clever way to present this vegetable at the table without having to deep-fry it. Eggplant shells, as a side dish or appetizer, stuffed with their own pulp and other delicious ingredients such as cheese, olives, capers and cherry tomatoes. The classic recipe involves deep-frying in hot oil; this is a slightly “lighter” version using the air fryer. Below, let’s see how to make these delicious eggplant boats at home:
More recipes with eggplant:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggplants
- 1 2/3 cups cherry tomatoes
- 2.5 oz pitted Taggiasca olives
- 2 tbsp capers
- 9 oz smoked scamorza ((or provola))
- basil
- oregano
- as needed extra virgin olive oil
- as needed salt
- 1 clove garlic
- as needed grated Parmesan
- as needed breadcrumbs
Steps
Wash the eggplants and cut them in half lengthwise. Remove all the pulp from the inside and brush the shells with a little oil.
Place the eggplant boats in the air fryer and let them cook at 392°F for about 8 minutes. In the meantime, cut the removed pulp into small cubes.
Also cook the pulp in the air fryer, without oil, at 392°F for 20-25 minutes. Add it to the cherry tomatoes previously sautéed in a skillet with garlic and oil. Season with salt and let it simmer for a few minutes over medium heat.
Pour the mixture into a bowl and add the pitted olives, rinsed capers, cubed scamorza (or provola), oregano and a few tablespoons of breadcrumbs.
Fill the eggplant shells with the mixture and add some torn basil leaves. Sprinkle with grated Parmesan and transfer to the air fryer for 8 minutes at 392°F.
The eggplant boats are ready to be served at the table.
Bon appétit and.. see you next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
