EGGPLANT stuffed, as we call "little boats" CORABIOARE DIN VINETE

Today was another summer farmers market, and I was happy to find many kind of eggplant, that I use in so many way.

My first thoughts was to bake little boat of stuffed eggplant, that we all, in my family love.

It is very easy to make and they look amassing, when you bring them ,baked, to the table.

INGREDIENTS:

3 (1/2-pound) eggplants
1 teaspoon salt, plus 1 teaspoon
1 tablespoon olive oil, plus 3 tablespoons
2 cups chopped onion
2 garlic cloves, minced
1 pound lean ground lamb or beef
1/3 cup minced fresh parsley leaves
3 tablespoons minced fresh mint leaves
3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips

DIRECTIONS:

1.Halve 2 of the eggplants lengthwise, dip in boiling water for few minuts,score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells. Sprinkle the shells with 1 teaspoon salt and invert them on paper towels to drain for 15 to 30 minutes.

2. Ground the blenched  eggplant pulp with the ground meat (beef ,sheep, chicken,alone or any combination of it as you like it!)

3. Stir in the parsley, mint,  salt and pepper to taste

4. Divide the filling among the shells, mounding it.

5. Arrange the stuffed eggplants in a large baking dish  and cut ripped tomatoes edge on top of the stuffed eggplant shells.

6. Sprinkle salt and pepper over tomatoes, add some olive oil, to coat eggplant.

7. Bake at350F for 40 minutes, and serve.

My cooking pictures:

I carve a blenched, half eggplant, with a knife and scoop the middle of it

With help from a mixer I mix ground beef and the scooped eggplant,

enough to fill up the "little boat"

You set up rows of sliced, very good tomatoes, ( in the middle of summer and from your own garden can be)

add salt and sprinkle with a good oil, bake for 45 minutes, until the meat is cooked.

All you need is a very good chunk of bread!