If you are an eggplant lover, these eggplant boats are perfect for you. It’s a tasty and flavorful main dish that’s easy to prepare quickly. The eggplants are halved, hollowed out, and then filled with a deliciously rich topping . If you want to know more, keep reading. I’ll share more interesting recipes with eggplants.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Eggplant Boats
- 2 eggplants (round oval)
- 7 oz penne rigate
- 1 cup cherry tomatoes
- 3.5 oz smoked scamorza cheese
- 1.75 oz pine nuts
- 1.4 oz raisins
- 2 oz grated Parmesan cheese
- 1 clove garlic
- oregano
- basil
Steps for Eggplant Boats
Nowadays, this recipe can be made in any season because eggplants, like all other vegetables, are always available in supermarkets. However, they are best when in season. Those lucky enough to have a garden can pick them directly from the plant and prepare an excellent main dish like this one.
Wash the eggplants and cut them in half lengthwise. Score the perimeter with a knife and scoop out the flesh with a spoon. Once done, you should have 4 boats.
Salt them lightly inside and let them rest upside down.
Chop the eggplant flesh and cook it in a non-stick pan with a drizzle of oil and minced garlic. After a few minutes, add the diced cherry tomatoes, raisins, and pine nuts. Season the sauce with a pinch of salt and oregano.
Continue cooking for another 5 minutes on low heat.
Cook the pasta and drain it al dente, then toss it in the pan with the tomato-based sauce to absorb the flavors. Turn off the heat, add half of the grated cheese and cubed scamorza, and mix.
With the help of a spoon, fill the eggplants with the pasta, place them in a baking dish, and drizzle a bit of oil over each. Transfer the baking dish to the oven and bake the eggplant boats for about 20 minutes at 356°F. Once golden, remove them from the oven and serve after 5 minutes.
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