Stuffed Eggplant Boats
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 6 tablespoon olive oil
- 200 g wholemeal toast bread
- 1 bunch parsley or frozen herbs
- 4 cloves garlic
- 50 g olives, black, pitted
- 1 tablespoon capers
- 1 chilli pepper (s) or cayenne pepper
- 50 g parmesan, rated, or vean parmesan substitute)
- 1 glass tomato sauce
- 250 ml vegetable stock
- some oregano
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve the aubergines lengthways, remove the pulp except for an approx. 1 cm thick edge and chop, fry in a little olive oil. Debark the toast and cut into small cubes. Finely chop parsley or herbs, garlic, olives and chilli pepper and mix with the toast.
- Add capers, possibly Parmesan or vegan cheese (can be omitted), eggplant meat and olive oil, mix well and season with salt and pepper. Salt and pepper the inside of the aubergine halves, then fill with the toasted bread mixture.
- Heat the pasta sauce and vegetable stock in a saucepan and pour into a large casserole dish (or two medium-sized ones), season with a little oregano. Put the eggplants in. Cook at 200 ° C top / bottom heat in the oven for approx. 40 - 45 minutes.
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