Italian Recipe Collection

vegetables

Eggplant Boats

Ingredients

Serves 4

Instructions

  1. Bring 2 liters (approx. 8 cups) of water to a boil along with the vinegar.
  2. Trim the stems from the eggplants, slice them in half lengthwise, and score the flesh. Boil them in the vinegar water for 10 minutes, then drain. Scoop out the flesh (leaving the hollowed skins intact) and squeeze it thoroughly to remove all excess water. Chop the flesh.
  3. Soak the soft bread crumb in the white wine for 5 minutes.
  4. Heat 2 tablespoons of olive oil in a skillet, add the chopped onion, and cook for 2 minutes. Add the minced garlic and cook for another minute.
  5. Squeeze the excess wine from the soaked bread, crumble it, and add it to the skillet along with the diced tomatoes, chopped parsley, salt, and pepper. Continue cooking over high heat for 2 minutes, stirring constantly.
  6. Add the chopped eggplant flesh to the mixture and cook for 5 minutes.
  7. Fill the hollowed eggplant halves with this mixture and place them in a baking dish greased with the remaining tablespoon of olive oil.
  8. Sprinkle the tops with the breadcrumbs and bake in a preheated oven at 180°C (350°F) for 20 minutes. Serve.