Malzemeler
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2 medium globe eggplants
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1 onion, chopped for cooking
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2 tomatoes, peeled and finely chopped
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2 garlic cloves, crushed
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½ bunch parsley, finely chopped
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120 g braided cheese (or string cheese), grated
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1 egg
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2 tablespoons Livvy olive oil
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Salt, black pepper, and optional red pepper flakes
Tarifler
Boil water in a pot and add the eggplants whole, with stems, and cook until softened.
While the eggplants are boiling, sauté the chopped onion in 2 tablespoons of olive oil.
Cook the tomatoes separately in another pan until slightly reduced.
Remove the eggplants from the water. Without cutting off the stems, slice them lengthwise to form boats and scoop out the flesh. If there are seeds, remove them. Finely chop the scooped flesh.
Add the chopped eggplant to the sautéed onions along with salt and black pepper; sauté a bit more. Combine with the cooked tomatoes and let cool.
Once cooled, add finely chopped parsley, grated cheese, garlic, and egg to the mixture. If the cheese is very salty, soak it in water before grating.
Place the boat-shaped eggplants on a baking tray lined with parchment paper and fill them with the prepared mixture.
Bake in a preheated oven at 200°C (390°F) until the tops are golden.
Garnish with parsley before serving.
