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Cooking + Entertaining

Boat aubergines: the recipe for a tasty summer side dish

Boat aubergines: the recipe for a tasty summer side dish

The boat auberginesalso known as eggplant in bootI’m a contour traditional of Neapolitan cuisine. The name derives from the way in which the aubergines are processed, which are first cut in half lengthwise and then deprived of the pulp and stuffed with the filling, traditionally consisting of cherry tomatoes, olive, capers and the same pulp of aubergines. In some versions they are also added anchovy filletswhich make the filling even tastier.

We have chosen an alternative filling: to the minced pulp we have added the minced meatblended with white wine and flavored with tomato sauce, parmesan and breadcrumbs, and the cheese into cubes. The boat aubergines they are not fried ma cooked in the oven at 180 ° C for 30 minutes, without adding fat: just distribute a tablespoon of sauce on the bottom of the pan to prevent them from sticking during cooking. Alternatively, they can be cooked in the pan with a drizzle of oil and a little water for about half an hourtaking care to cover them with the lid.

For this recipe they are perfect long eggplants and not too thin, so that once dug they can accommodate the filling. Before filling the aubergines, you can salt them and let them rest for an hour, to make the shells soften without falling apart during cooking.

If you love this vegetable with a thousand uses in the kitchen, do not miss many delicious recipes with aubergines, from appetizers to main courses. First, however, let’s see how to prepare tasty boat aubergines in just a few steps.


For the tomato sauce

Extra virgin olive oil

For the aubergines

Extra virgin olive oil

How to prepare the boat aubergines

First, make the sauce. Pour a drizzle of oil into the saucepan, add the garlic and brown it lightly. Then add the tomato puree, basil, salt and cook with the lid on for 20 minutes 1.

Cut the aubergines in half lengthwise and remove the center with the help of a spoon 2.

Wet the inside with olive oil 3.

Chop the pulp and set aside 4.

Pour a drizzle of oil into a pan and fry the onion. Add the minced meat, season it with salt and pepper and cook it 5.

Blend with white wine 6.

When the meat is well cooked, add the aubergine pulp and continue cooking 7.

Remove the meat from the heat and mix it with the parmesan, breadcrumbs, cheese and two tablespoons of the previously prepared tomato sauce 8.

Stuff the eggplant boats with a little sauce and seasoned meat 9.

Pour some sauce into a pan and place the boats 10.

Add a tablespoon of sauce and a sprinkle of Parmesan to each eggplant 11.

Bake at 180 ° C for 30 minutes. The boat aubergines are ready: garnish them with basil leaves and serve 12.


You can store aubergines by boat for 1-2 days in the refrigerator closed in an airtight container.

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