Aubergine boats stuffed with olives, capers and tomato
Roasted aubergine halves filled with their own flesh cooked with tomato, capers and olives, topped with crisp breadcrumbs.
A recipe from the ITALAZA kitchen
Preparation 10 min · Cooking 35 min (not counting bringing the water to the boil)
A little longer than planned: 45 min.
On ITALAZA, to add to your basket
Ticked products go into your basket with “Add all to basket”.
On ITALAZA, temporarily unavailable
To get: fresh produce
Not sold on ITALAZA.
Greengrocer
Dairy
Butcher
Fishmonger
Other
To find elsewhere
Not available on ITALAZA at the moment.
You already have it
Tick a product to order it anyway.
To go with it
Our suggestions, to add if you wish.
In the kitchen 7 steps
- Preheat the oven to 200 °C. Halve the aubergines (2 pieces) lengthwise and score the flesh with a knife without piercing the skin.
- Brush them with a third of the olive oil (6 tbsp), season with salt and roast for 20 minutes, cut side up, until the flesh is tender.
- Scoop them out with a spoon, leaving half a centimeter of flesh attached to the skin, then chop the scooped-out flesh.
- Sauté the garlic (1 clove) in another third of the oil for 1 minute, add the chopped flesh, passata (240 g), rinsed capers (15 g) and olives (40 g), then reduce for 5 minutes. Add the chopped basil (1 bunch) and season with pepper.
- Fill the aubergine shells with this mixture, sprinkle with breadcrumbs (60 g) and drizzle with the remaining oil.
- Bake for 15 minutes, until the top is crisp and golden.
- Let cool slightly and serve cut into pieces, warm or at room temperature.
Tip: Score the flesh deeply before roasting the aubergines: it cooks through faster and comes out in one scoop.
Probably contains: gluten · check the labels
Product labels: Divella Passata di Pomodoro – 100% Italian Tomatoes, Iposea Italian Capers – Lacrimella, Piccardo & Savoré Taggiasca Olives – Marinated in Oil, A Paesana Extra Virgin Olive Oil – Italy (1 liter)