These Mediterranean eggplant “boats” are hollowed out and stuffed with beautiful veggies and tasty squid! Oh ma gaaaa!
Serves: 4-5 Preparation: 15′ Cooks in: 40′ Ready in: 55′
For the eggplants
2 large eggplants
2 tbsp extra-virgin olive oil
For the spicy squids
2 cans of squid
½ cup extra-virgin olive oil
1 onion, finely chopped
2 spring onions, only the green part finely chopped
1 green pepper, chopped
4-5 parsley twigs or fresh basil, chopped
1 tsp dried oregano
salt, freshly ground black pepper
For the eggplants: Slice eggplants in half, lengthwise, lay on a baking dish lined with parchment, score the insides, brush with the oil, sprinkle with thyme and season with salt. Bake for 40 minutes in a preheated oven at 180C, until tender. Scoop out the insides in a bowl, leaving a ¼ inch border around the side. Be careful not to pierce the eggplant skin. Finely chop the flesh of the eggplant and set aside. Place the eggplant halves to the side.
For the spicy squids: Heat olive oil in a non-stick pan over medium-high heat and sauté onion and peppers until tender. Add squids with the sauce from the can, parsley, oregano, eggplant flesh and spring onion (the green part). Season with salt and pepper, reduce heat to low and cook for 5 minutes until vegetables soften.
Divide the filling between the eggplant halves and serve while still warm. Garnish with extra parsley or basil if you wish.