Recipe Eggplant boats stuffed with fish – Italian Cuisine

Recipe Eggplant boats stuffed with fish


  • 250 g monkfish pulp
  • 40 g breadcrumbs
  • garlic
  • rosemary
  • marjoram
  • an egg
  • parsley
  • extra virgin olive oil
  • salt
  • pepper
  • 3 long eggplants
  • salted capers
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the aubergine boats filled with fish, brown the diced breadcrumbs in a veil of oil, with a clove of garlic, marjoram and rosemary, then mix in the mixer. Add the ground bread with the monkfish, already well blended, in a bowl. Finally mix the mixture with an egg, salt, pepper and finely chopped parsley.

Cut 2 eggplants in half lengthwise, season with oil, salt and bake at 200 ° C for 20 ', then recover the pulp by scraping it from the skins that must be kept (boats). Chop the aubergine pulp with a spoonful of desalted capers and mix it with the fish filling, then distribute the mixture in the boats. Garnish with raw eggplant slices, season with oil, salt, pepper and put them in the oven at 200 ° C for about 15 minutes.

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