Eggplant Boats With Tuna And Capers Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing the skin on the other side.) Place the halves on the lined baking sheet flesh-side up.
• Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. Remove the eggplant from the oven and spread 1/4 cup marinara on each half, then top with the cheeses. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. Allow to cool slightly before serving.

Steps:

• Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce.
• Pulse eggplant, garlic, parsley, zest, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until combined but not smooth.
• Toss tomatoes with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Divide eggplant mixture among jars and layer remaining tuna (broken up into large chunks), tonnato sauce, croutons, and tomatoes (including juices) on top. Drizzle with olive oil.

Steps:

• Preheat oven to 400°F (200°C).
• Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
• Chop the remaining eggplant and reserve.
• Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
• Bake for 10-15 minutes.
• Heat olive oil in medium skillet over medium heat.
• Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
• Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
• Add marinara sauce and cook for another 3-5 minutes.
• Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
• Bake for 10-15 minutes, or until cheese is melted.
• Sprinkle with basil and serve.
• Enjoy!

Steps:

• Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. Reserve 100 g of the scooped out flesh.
• Place the scooped out eggplant halves on a large baking sheet lined with silicone or parchment paper. Grease them with olive oil (1 tablespoon), inside and outside, season with sea salt. Bake in the oven at 200°C for about 30 minutes until golden. Remove from the oven and set aside.
• Chop in a food processor 100 g of the scooped out eggplant flesh and sauté for 5-7 minutes in 1 tablespoon of olive oil, until tender. If necessary, add a little water. Set aside.
• Sauté shallots for 4 -5 minutes in ½ tablespoons of olive oil until soft and golden-brown in color. Stir into the tuna mixture.
• Sauté cherry tomatoes in ½ tablespoon olive oil in another skillet for about 5 minutes, stirring occasionally, until lightly browned.
• Mix and combine chopped eggplant flesh, cherry tomatoes, fried shallots, tuna, capers, salt, pepper, basil and tomato puree.
• Stuff evenly the scooped out eggplant halves with the tuna mixture. Top with grated mozzarella, then Grana Padano and finally breadcrumbs. Sprinkle with 1 tablespoon of olive oil. Return to the oven and bake for 10 minutes until the cheese has melted.

Steps:

• In a small saucepan or skillet, heat ¼ cup olive oil over medium-high until it shimmers, about 1 minute. Meanwhile, dry the capers very well by wrapping them in paper towels or a clean dish towel and wringing out the moisture. (If there is too much moisture, the oil will sputter aggressively.) Line a plate or tray with paper towels or a clean dish towel.
• When the oil is ready, carefully drop the capers in and fry for 2 to 3 minutes, until golden. (Watch closely, as smaller capers will cook more quickly.) Remove the capers from the oil with a slotted spoon and drain on the lined plate. They will crisp up further as they cool.
• Transfer the caper-infused oil to a large heatproof bowl and set aside to cool for a few minutes.
• Lay the disks of eggplant on a large cutting board or sheet pan and drizzle with olive oil, flip over and drizzle the other side. Heat a large (12-inch) grill pan or cast-iron skillet on medium-high. (See Tip for grilling instructions.) When hot, working in batches, add the eggplant disks in a single layer and cook for 2 minutes, pressing the eggplant into the pan to encourage browning. Flip, reduce heat to medium and cook on the other side for another 2 to 3 minutes, until completely tender. (The eggplant continues to soften as it soaks up the marinade in the next step, so don't be tempted to overcook.) Remove the eggplant from the pan and place them back on the cutting board or plate. Continue cooking the remaining eggplant.
• Meanwhile, to the bowl with the cooled caper-infused oil, add the herbs, garlic, red-pepper flakes, lemon zest and juice, ½ teaspoon of kosher salt and a few pinches of black pepper. Toss to combine and taste, making sure it has enough salt. Add the warm eggplant slices to the oil and gently toss to coat. Allow to marinate for at least 5 minutes (see Tip).
• Serve this on one large platter or as four separate servings. Place the burrata (for single servings, halve each ball of burrata) on the plate along with the eggplant and top with any remaining marinade and the fried capers, and scatter with fresh herbs.

Steps:

• Preheat the oven to 375°. Halve the eggplants lengthwise, then slash the flesh 4 or 5 times and sprinkle generously with salt. Put in a colander and let stand 30 minutes. Rinse and pat dry with paper towels.
• Heat the oil in a large, heavy-bottom skillet over medium heat. Add the eggplants, cut side down and cook 5 minutes. Remove and drain well. Transfer to a casserole. Add onions, garlic, and green pepper to skillet and cook, stirring occasionally, for 10 minutes. Add the tomatoes, sugar, and ground coriander. Season with salt and pepper, then stir in the cilantro.
• NOTE: You may need to add a little more oil before going on to the next step.
• Spoon the onion and tomato mixture on top of the eggplant halves, then cover and bake for 30 minutes. Remove and let cool. Cover and chill in the refrigerator for 1 hour before serving.