Melanzane in Barchetta, or Stuffed Eggplant Boats, are a colorful and simple way to enjoy some of the most cherished ingredients of southern Italy. Not only ripe eggplant, but cherry tomatoes, briny olives, capers, parsley and garlic. Hollowed out eggplant are the base for this dish, and the ingredients mentioned above when mixed with crisp cubes of bread, are the filling for these natural ‘boats.’ This recipe can also be duplicated with fresh zucchini and is equally delicious.
Zucchini shells, ready to be stuffed and baked
An alternate version, Zucchini Boats
(To view this recipe, click on the blue blog post title above)
Melanzane in Barchetta
Ingredients:
- *Recipe Courtesy of Mami Camilla Cooking School*
- 4 eggplant
- 200 milliliters vegetable oil
- 2 slices white bread, cubed
- 2 cloves garlic, chopped
- 200 grams cherry tomatoes
- Salt
- 30 grams fresh basil, chopped
- 50 grams capers
- 100 grams black olives, chopped
- 1 tablespoon fresh parsley, chopped
Directions:
- Preheat oven to 350 degrees. Cut the eggplant in half; remove pulp, and cut it into cubes. In a frying pan, heat 3 tablespoons of oil over high heat 1 minute or until hot. Fry eggplant pulp and bread for about 1 minute. Remove from pan, drain on paper towel; set aside.
- Add 3 tablespoons of oil to pan; heat over high heat until hot. Add eggplant skins; fry quickly on both sides. Remove from pan; drain on paper towel; set aside. Add garlic; sauté until golden. Add tomatoes, salt and basil; cook 5 minutes; remove from heat.
- Combine eggplant cubes, bread and tomato sauce; mix well. Stir in capers and black olives. Spoon filling into eggplant skins; sprinkle with parsley. Bake for 10 minutes and serve.
Tagged: basil, capers, culinary school, eggplant, externship, garlic, Italy, Mami Camilla cooking school, olives, Sorrento, stuffed eggplant, stuffed zucchini, tomatoes, zucchini
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