Baked Stuffed Eggplant Boats or in the air fryer. How delicious are eggplants! They always lend themselves to the preparation of a thousand and more recipes of all kinds and for all tastes. The recipe I want to tell you today is a classic recipe that I often like to present to my family: the Tasty and flavorful baked stuffed eggplants. Few and simple ingredients, meatless but tasty and flavorful. They are perfect to enjoy hot but even at room temperature they are delicious, making them perfect even in this scorching summer. From the classic Eggplant Parmigiana that everyone always loves to Eggplant Roll-Ups and a very tasty Savory Eggplant Tart. And if you want to prepare a side dish, Grilled and Marinated Eggplants or Sweet and Sour Eggplants are perfect! So, let’s run to the kitchen and prepare together some irresistible and delicious Stuffed Eggplant Boats
AND DON’T MISS THESE RECIPES TOO:
- BAKED EGGPLANT TOWERS with mozzarella and tomato
- FRIED EGGPLANT PARMIGIANA the perfect recipe with guaranteed success
- PAN-FRIED EGGPLANTS WITH MOZZARELLA super stringy and super tasty
- GRATINATED EGGPLANTS WITH CHERRY TOMATOES the tastiest and most flavorful
- SAVORY TART WITH EGGPLANTS AND MOZZARELLA tasty and flavorful
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4Pieces
- Cooking methods: Oven, Air Fryer, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 207.85 (Kcal)
- Carbohydrates 16.12 (g) of which sugars 5.69 (g)
- Proteins 11.02 (g)
- Fat 11.38 (g) of which saturated 5.66 (g)of which unsaturated 3.17 (g)
- Fibers 3.14 (g)
- Sodium 414.09 (mg)
Indicative values for a portion of 175 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 Vegetarian Stuffed Eggplants
- 2 eggplants (large)
- 2.82 oz breadcrumb (of bread)
- 1 clove garlic
- 1 cup cherry tomatoes
- 1.41 oz grated parmesan cheese
- 5.29 oz mozzarella
- 2 tbsps capers
- as needed extra virgin olive oil
- 1 bunch parsley
- as needed salt
How to Prepare Eggplant Boats
For the eggplants, you can choose to use the classic purple eggplants or, as I did, some beautiful striped eggplants. Wash the eggplants and, without peeling them, cut them in half lengthwise. Using a knife and a spoon, hollow out the eggplants from the inner pulp, leaving a thin layer and being careful not to break the skin.
Cut the pulp into small cubes. Pour 2 tablespoons of extra virgin olive oil into a pan. Add the eggplants and a clove of garlic. Let the eggplants cook for 7-8 minutes, stirring frequently with a wooden spoon. At the end of cooking, remove the garlic clove.
Prepare the filling. Place the eggplant pulp in a bowl. Add the crumbled bread crumb, capers, grated parmesan cheese, and a pinch of salt. Also add the chopped parsley, mozzarella in small cubes, and cherry tomatoes in small pieces. Mix well.
Slightly salt the inside of the eggplant shells and then fill them with the prepared mixture, pressing lightly with a spoon to avoid leaving gaps. Arrange the Eggplant Boats side by side in an oiled baking dish. Drizzle with a little extra virgin olive oil on top.
Also add half a glass of water to the side of the baking dish. Cook the Stuffed Eggplants in a preheated oven at 375°F in static mode for 25-30 minutes. In the last few minutes of cooking, set the oven to grill.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you use smaller eggplants, count one eggplant per person, so use 4
If there are leftover eggplants, store them in a container in the fridge
Don’t miss the recipe for Gratinated Eggplants with Cherry Tomatoes
