Eggplant Boats: Ready in an Hour

A multipurpose dish, you can even prepare it the day before and store it in the refrigerator. The importance of breadcrumbs and the touch of shelled walnuts. They can also be cooked in a pan.

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Baked eggplant boat recipe 1

Preparation time: 30 minutes
Cooking time: 40 45-minute
difficulty: Bassa

BAKED AUBERGINE BOAT RECIPE

Le eggplant They never cease to amaze us with the different possibilities we have for using them in our menus and therefore not wasting them, especially if they are abundant. Even with dishes that can have multiple functions: a simple and light second course, or a first course in place of pasta as in the case of eggplant boatsHere we present the oldest and most effective recipe for this dish, where we also recommend the use of capers, olive and anchoviesAll this to make the eggplant boats more nutritious and tastier.

baked-eggplant-boat-recipe (3)

ALSO READ: Zucchini recipes, many nutritious and tasty preparations, from appetizers to desserts (Photos)

Ingredients

  • 2 medium eggplants
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 2 cloves of garlic
  • 2 tablespoons of breadcrumbs
  • 50 g of shelled walnuts
  • 3 tablespoons of olive oil
  • Salt and chili pepper

Preparation

  • Wash the eggplants, pat them dry, and remove the stems. Cut them in half lengthwise and, using a small knife, score them into diamond-shaped slices. Season with salt.
  • Place them on a baking sheet lined with parchment paper. Mix the parsley and basil with the finely chopped garlic, Chili pepper and coarsely ground walnuts.
  • Spread the mixture over the eggplants, pressing it down slightly so it fits into the slits. Bake at 180°C (350°F) for 40-45 minutes.
  • Check with a fork that the pulp is soft. In the last few minutes, sprinkle with the bread crumbs and brown it under the grill. Remove the vegetables from the oven and drizzle with oil. They're delicious both hot and cold.

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