Vegetable Stew in Eggplant Boats
by Editorial Staff
We cook at home a delicious vegetable stew made from eggplant, tomatoes and onions, in baked eggplant boats.
Servings: 2
Ingredients
- Eggplant – 1 pc.
- Tomato – 1 pc.
- Canned peeled tomatoes – 2 tbsp
- Bulb onions – 1 pc.
- Garlic – 1 clove
- Fresh cilantro – 10 g
- Dry white wine – 50 g
- Vegetable oil – 30 g
- Basil – to taste
- Ground black pepper – to taste
- Salt to taste
- Fresh parsley – for garnish
Directions
- Cut the eggplant in half lengthwise.
- Cut the onion into large cubes.
- Heat a saucepan with vegetable oil. Fry the onion until golden brown over medium heat.
- Carefully remove the pulp from the eggplant halves.
- Make notches on the inside of the eggplant peel. Sprinkle with salt, basil and sprinkle with vegetable oil, oil the eggplant inside and out.
- Bake the eggplant boats in a preheated oven for 4 minutes at a temperature of 200 degrees.
- Add wine to a saucepan with fried onions. Simmer for 5 minutes.
- Cut the eggplant pulp into large cubes.
- Add the eggplant pulp to the onion. Stir and fry over high heat for 5-6 minutes.
- Cut the tomato into large cubes.
- Add the tomato to the eggplant and onion saucepan. Fry for half a minute.
- Add peeled canned tomatoes, stir. Reduce heat and simmer vegetables for 10 minutes.
- Finely chop the cilantro and garlic.
- Add the garlic and half the chopped cilantro to the vegetable stew. Season with salt, pepper, mix well.
- Sprinkle the baked eggplant with the remaining cilantro, put the vegetable stew in the eggplant boats.
- Decorate the vegetable stew in eggplant boats with fresh parsley and serve.
Bon Appetit everyone!
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