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🍽️ Eggplant Boats Stuffed with Tomato and Mozzarella

263 kcal · 30 min · 4 servings

Eggplant Boats Stuffed with Tomato and Mozzarella Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the eggplants in half crosswise.
  2. 2. Scoop out the flesh with a spoon, but leave a thin rim on the skin so the halves stay sturdy.
  3. 3. Finely chop half of the scooped-out eggplant flesh and set it aside.
  4. 4. Salt the hollowed eggplant halves generously and let them sit for 30 minutes to release the bitter water.
  5. 5. Score the tomatoes in a cross.
  6. 6. Pour boiling water over the tomatoes and immediately shock them in cold water to loosen the skin.
  7. 7. Peel the tomato skin, quarter the fruits, remove the seeds, and dice the flesh.
  8. 8. Rinse the eggplant halves well after the waiting time and pat them dry with a kitchen towel.
  9. 9. Finely chop half of the rosemary needles.
  10. 10. Mix the chopped rosemary needles with the eggplant and tomato cubes.
  11. 11. Fill this vegetable mixture into the prepared eggplant halves.
  12. 12. Brush a baking dish with olive oil.
  13. 13. Place the stuffed eggplants side by side in the dish.
  14. 14. Slice the mozzarella.
  15. 15. Place the mozzarella slices on top of the filling.
  16. 16. Season everything with salt and freshly ground pepper.
  17. 17. Preheat the oven to 200 degrees Celsius.
  18. 18. Bake the eggplants in the oven for 20 minutes.
  19. 19. Garnish the finished dish with the remaining fresh rosemary.

Nutrition per serving