Eggplant boats are an excellent main course, light and tasty. Few ingredients to have a really flavorful dish. Vegetarian version of a recipe from some time ago where the filling is made with veal. Let’s see how to make these.
- Cuisine: Italian
Ingredients
- 4 long eggplants ((cime di viola))
- 4 cherry tomatoes
- 3.5 oz black olives
- oz salted capers
- 8 caper leaves
- stale bread
- 1 whole egg
- Salt and pepper
- 1 clove garlic
- breadcrumbs
Steps
Wash and dry the eggplants, cut them in half lengthwise, and scoop out the center, removing the flesh and setting it aside. Desalt the capers and in the meantime pit the olives, place everything on a cutting board and chop with a knife. Put a non-stick pan on the stove, add 6 tablespoons of extra virgin olive oil, the garlic, and let it fry. As soon as the garlic turns golden, add the capers and olives, cook for a few minutes, and then add the eggplant flesh. Cook on low heat for 10 minutes.
Also dice the cherry tomatoes and set them aside, soak the stale bread, remove the crust, and squeeze the crumb well. In a bowl, place all the ingredients, add the egg, and adjust with salt and pepper, mix everything well. Meanwhile, we will have already baked the eggplants for 10 minutes and let them cool, then fill them with the mixture, a generous sprinkle of breadcrumbs on top, and bake for 15 minutes. Let them rest before serving!
