Stuffed Eggplant Boats

Ingredients

• 800 g eggplants (4 eggplants)
• 2 shallots
• 3 Garlic cloves
• 1 yellow bell pepper
• 1 bunch spring onions
• 2 tbsp olive oil
• 10 g parsley (0.5 bunch)
• 2 sprigs oregano
• 450 g diced tomatoes (1 can)

Instructions

1. 1.

   Wash, clean, and halve the eggplants lengthwise; cut crosswise into a lattice pattern on the flesh side. Place cut-side up on parchment paper-lined tray and bake in preheated oven at 200 °C (180 °C fan or gas: level 3) for 10–15 minutes.

2. 2.

   Meanwhile peel and finely dice shallots and garlic. Wash, clean, and cube the bell pepper into 1 cm pieces.

3. 3.

   Wash, clean, and slice spring onions into ½ cm thick rings.

4. 4.

   Remove eggplants from oven. Scoop out flesh leaving a 1 cm border and dice it. Keep halves warm in oven.

5. 5.

   Heat oil in a pan. Sauté garlic and shallots over medium heat until translucent about 2 minutes. Add bell pepper cubes and cook for another 5 minutes.

6. 6.

   Meanwhile wash herbs, pat dry, and chop.

7. 7.

   Add diced tomatoes, spring onions, and eggplant cubes to the pan; season with salt, pepper, and herbs. Spoon vegetable mixture into eggplant halves and arrange on a plate.