Barchette eggplant in the pan

Procedure

The boats of eggplant in the pan are very simple to prepare, as you can see in the video recipe. First you have to wash the eggplants and cut them in half. Then, with a sharp boxcutter, engrave the pulp of honeycomb eggplants. These incisions on the one hand favor the cooking eggplant, on the other hand they will allow the seasoning to enter the heart of the eggplant. Look at VIDEO RECIPE I found on my You Tube Channel to understand exactly how to practice the incisions and get boats eggplant in the pan perfect.

Pour olive oil in a bowl and salt, and brush with the mixture of the eggplant surface. Put the aubergines in a pan with a little extra virgin olive oil. Cook over high heat for 3-4 minutes, then cover the pan with a lid and cook over medium heat for 5 minutes.

Barchette eggplant in the pan

Wash the tomatoes and cut them in half, then add them to eggplant, salt lightly and cook covered for another 5 minutes. When the tomatoes are lightly wilted, Turn the eggplant and cook them on the side of the pulp until golden, always over medium heat. Turn back the eggplant and, with a spoon, arrange over the tomatoes. Continue cooking the eggplant boats in a covered pan and over low heat.

Cut the cheese into cubes and, When the eggplants are soft, distribute eggplant. Cover for a minute and, when the cheese will be melted, turn off the heat and season the boats eggplant fried with fresh oregano and basil leaf. You can taste the eggplant in hot skillet, warm or cold, They are really tasty. Bon appétit!