Italian Stuffed Eggplant Boats
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
388 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Italian Stuffed Eggplant Boats
Description
In this recipe, large eggplants are halved and scooped to create edible boats, which are boiled briefly to soften. The reserved flesh is cooked with garlic, cherry tomatoes, tomato passata, and seasonings to build a rich filling. Primo sale cheese is incorporated for a salty, mild bite. Anelletti pasta is cooked separately and combined with the eggplant sauce before stuffing the shells.
The filled eggplant boats combine tender roasted vessel and a hearty, slightly tangy tomato and cheese pasta mixture. The optional addition of crushed red pepper flakes adds mild heat. The topping of grated Parmigiano Reggiano and breadcrumbs creates a crisp, golden crust once baked, adding texture contrast.
This dish works well as a comforting main course that showcases eggplant and pasta in an integrated presentation. It pairs nicely with fresh basil garnish for freshness.
German cheese varieties like primo sale and Parmigiano Reggiano involve animal rennet, but vegetarian or vegan alternatives can be used. Leftover stuffed boats or pasta can be refrigerated and reheated, often baked, for another meal. Small pasta shapes like orzo may substitute for anelletti if unavailable. Adjust oil quantity to compensate for eggplant absorption during cooking.
Ingredients
- 6 ½ oz anelletti pasta
- 2 eggplant large
- 8-10 cherry tomato you can omit these
- 10 ½ oz tomato passata I used Mutti
- 2 garlic peeled, cloves
- 5 ¼ oz primo sale cheese or ricotta salata, mozzarella or feta
- parmigiano reggiano grated - or vegetarian parmesan
- 1 teaspoon crushed red pepper flakes optional, peperoncino flakes
- 2-3 tablespoon extra virgin olive oil (you may need more as eggplant absorbs the oil)
- salt for pasta and to taste
- black pepper to taste
- basil for presentation, leaves
- breadcrumbs as required
Instructions
- Preheat your oven to 180°C (355°F) and bring a large pot of salted water to a boil. Wash the eggplants, cut them in half, and carefully scoop out the flesh, cutting it into small cubes. Set the hollowed shells aside.
- Boil the eggplant shells for about 5 minutes. Remove, drain, and let them cool. Keep the water simmering for cooking the pasta.
- In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Fry the whole garlic cloves until fragrant. Add the cubed eggplant flesh and cook until it starts to brown.
- Remove the garlic cloves, add the cherry tomatoes and peperoncino flakes if using, and cook until the tomatoes start to soften. Stir in the tomato passata and season with salt and pepper. Simmer for 15-20 minutes. Add the primo sale cheese to the eggplant and tomato sauce.
- Meanwhile cook the pasta in the same boiling water used for the eggplant shells until al dente, according to the package instructions.
- Drain the pasta and mix thoroughly with the eggplant and tomato sauce.
- Fill each eggplant shell with the pasta. Grease a baking dish (or line it with baking paper) and place the stuffed eggplants on it. Sprinkle them generously with grated Parmigiano Reggiano and breadcrumbs.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy.
- Serve the eggplant boats immediately, garnished with fresh basil leaves.
Notes
- Sicilian anelletti pasta is traditional; substitute with small pasta like orzo or small shells if needed.
- Leftovers can be stored in the fridge for a day or two and reheated, preferably baked for best texture.
- Primo sale and Parmigiano Reggiano contain animal rennet; use vegetarian or vegan cheese alternatives as desired.
- Adjust olive oil quantity as eggplants absorb oil during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 19mg | 6% |
| Sodium | 64mg | 3% |
| Potassium | 1074mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
| Vitamin A | 768IU | 15% |
| Vitamin C | 21mg | 23% |
| Calcium | 128mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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