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Summary

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

Stuffed Eggplant Boats
Stuffed Eggplant Boats
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Instructions

  1. 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.
  2. 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.
  3. 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.