If you love the eggplant and quick recipes, this dish is for you: boats eggplant in the pan. A vegetarian recipe, delicious but also light, clearly Sicilian inspiration. I love the eggplant and, since they are summer vegetables, I try to be holy patience and prepare often: Fries (Gozo, Pasta alla Norma is a piece of heart), parmigiana, with meatballs, but also baked with tomato and Greek feta and in a thousand other ways (you find here in the special on all my RECIPES WITH EGGPLANT). But when the heat is really overwhelming to turn on the oven, I resort to this ingenious recipe in which the eggplants are browned and cooked stewed with Pachino cherry tomatoes PGI, some’ of melted cheese (little, otherwise the lightness where it is?) and a lovely scent of oregano. As you can see in the VIDEO RECIPE boats of eggplant in the pan that you find on my You Tube Channel (subscribe!), it is a dish that you prepare very quickly: 15 minutes preparation and cooking 20-30 depending on the size of the eggplant. I would suggest use eggplants long striated, seedless and very sweet. As for the cheese, when it comes to something that is tasty and wires I always have recourse to the silane cheese Dop Dop or Provolone Val Padana, but you can be anything you like. In addition to basil, do not forget oregano, that gives the eggplant in the pan a perfume and a taste that is unparalleled. At this point, have a look at all my SICILIAN RECIPES and I wish you happy holidays and good appetite!
Boats EGGPLANT IN PAN (easy recipe)Print This
- 4 eggplants long striated
- 100 grams of silane Dop caciocavallo or provolone Po Valley Dop
- 200 grams of IGP Pachino tomatoes
- salt and pepper, to taste
- extra virgin olive oil, to taste
- oregano, to taste
- fresh basil, to taste
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, carve the flesh of the eggplant Honeycomb. These incisions on the one hand favor the cooking eggplant, the other will allow the sauce to enter the heart of the eggplant.
Pour olive oil in a bowl and salt, and brush with the mixture of the eggplant surface. Put the eggplant in a pan with a little’ extra virgin olive oil and lay the eggplant. Cook over high heat for 3-4 minutes, then cover the pan with a lid and cook over medium heat for 5 minutes.
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!