(For edible boats, which I call "boats", here is the recipe to be carried out strictly when eggplants are in season: Cut the eggplants in half, and extract the interior, so as to derive the empty boats. Boil the boats briefly in boiling salted water.
Meanwhile in a pot in a little oil, fry garlic and add the inside of the eggplant, cut into cubes, along with some chopped tomatoes, olives, capers and basil. Cook until the eggplant is cooked.
In a large baking pan pour a drizzle of extra virgin olive oil, place the blanched boats filled above the compound and sprinkle with breadcrumbs. Bake for about 20 minutes at 180 ° C or until the boats were not made in a golden color on the surface).
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