From finger food to a tasty entrée that has as a protagonist the eggplant. A summer vegetable that is usually planted in March. A simple and rustic vegetable that resists drought and loves gentle climates. “Cinque Quinti in cucina con Velia Piade Vini & Affini” presents…eggplant boats with anchovies and lemon scent.
Ingredients for 4 boats:
- 2 small eggplants
- 350 gr of fresh achovies
- Seasoned panure (see below)
- Skin of 1 lemon
- Salted capers
- 2 small branches of parsley
- Extra virgin oil
- Salt and pepper
Ingredients for the seasoned panure:
- Stale bread
- Mixed aromatic herbs: parsley, mint, thyme, marjoram, sage, oregano, chive
- 1 clove of garlic
- Salt and pepper
Now discover how to prepare this recipe that doesn’t only taste delicious but also looks gorgeous. See all the steps below.
STEP 1: first of all let’s prepare the eggplants. Cut them in 2 parts after washing and drying them with care and carve a cross with the help of a knife into the white part. Now put them facing down on a baking tray covered with baking paper and cook them in the oven at 190/200° for about 20 minutes. They have to soften, not to break apart so check them once in a while.
STEP 2: while the eggplants are cooking start to prepare the panure. Into a blender mix the stale bread, salt, pepper and all the aromatic herbs (washed and dried) for few seconds. Once all is mixed and the bread has become crumbled pour it into a glass jar so you can keep the extra you won’t use for this recipe in the fridge.
STEP 3: when the eggplants have softened, take them out of the oven and with a spoon take out al the white pulp. Be careful not to break them. Now that our boats are ready let them cool off.
STEP 4: now you can start to clean the anchovies by opening them in half and remove all the fishbones. Wash them carefully and let them try on some blotting paper.
STEP 5: when they are well dried up take the anchovies and display them on a tray in line. Cover them with the panure and then roll them up one by one and put them in the eggplants boats. Alternate some piece of lemon peel (which you can obtain using a vegetable peeler) and distribute some capers (after you washed away the salt) in the middle of the anchovies.
We are almost there, keep on reading!
STEP 6: pour a drizzle of oil, add some salt and pepper, some finely cut parsley and some more lemon peel. Bake at 180° in static mode until the anchovies are cooked; it won’t take long should be around 15 to 20 minutes.
STEP 7: when the eggplant boats are ready take them out of the oven and let them rest for few minutes. Just the time to uncork a fresh Dedalo bottle and pour some generous glasses of our white wine. Now bring everything to the table and enjoy this perfect summer recipe, eggplant boats with anchovies and lemon scent.