My eggplant boats

Name: My eggplant boats
Total time: 900 s
Cuisine: British
Ingredients: 1 big eggplant; to taste Salsa (tomato sauce - recommended mutti); to taste Corn; to taste Olives; to taste Capers; Salt; Pepper; 4 slices Gouda cheese -; as needed Olive oil; to taste Asparagus; to taste Sage (optional - for decoration); Potatoes (young/new); to taste Rosemary; Baking paper

Gaja @cook_26942480

When I was 10 I wanted to cook and bake all by myself and I wanted to make something new, so I've thought of my first version of eggplant boats. This recipe is a bit levelled up but I've been making them ever since. The magic of this dish is that you can make it with salsa or with sour cream and you can put which ever veggies you want in it. It's really flexible. Try making zucchini boats as well. ;)

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Ingredients

1h - 1h 15min

1big eggplant
to tasteSalsa (tomato sauce - recommended mutti)
to tasteCorn
to tasteOlives
to tasteCapers
Salt
Pepper
4 slicesGouda cheese -
as neededOlive oil
to tasteAsparagus
to tasteSage (optional - for decoration)
Potatoes (young/new)
to tasteRosemary
Baking paper

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Steps

1h - 1h 15min

1

Wash the potatoes and the eggplant. Cut the potatoes in small pieces (don't peel them) and season them with pepper, salt and with a little bit of rosemary. Cut the eggplant in half lengthwise.
2

Put some baking paper in a baking tin and smear some olive oil on. Preheat the oven on 180°C.
3

Hollow out the eggplant with a spoon and season it with salt and pepper. Put the halves aside and put the eggplant scratch in a bowl.
4

Add corn, olives, capers and asparagus in the bowl with eggplant scratch. Season it with salt and pepper and then mix it up with a spoon.
5

Put the mix back in the hollowed out eggplant halves and cover them with salsa. Don't put to little salsa on them because it could turn out dry. Tear up the gouda slices and put them on top of your eggplant boats.
6

Put the potatoes and the eggplant boats in your tin. Drip small drops of olive oil on them.
7

Put it in the preheated oven (180°C). Bake for approximately 45 minutes.
8

Serve on a plate with a leaf of sage placed on top of your boats.
9

Enjoy your meal! ☆