Recipe

Elisabettas Melanzane Recipe

	Deliathecrone / All my dishes 1 year, 8 months ago I found this on About.com, and it's what I'll do next. They said it's good warm or cool. Prep:35m Cook:30m Servings:4	Deliathecro
	creamy

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Ingredients

4 medium sized elongated eggplants

Salt

2/3 pound (300 grams) ricotta

½ teaspoon ground cumin, or to taste

A small bunch parsley, chopped

1 teaspoon cayenne pepper, or to taste

2 egg whites, lightly beaten

12 basil leaves, shredded

8 cherry tomatoes, quartered

Olive oil

Directions

Cut the eggplants in half lengthwise, and score the insides deeply in a crosshatch pattern, being careful not to puncture the skins.

Salt the cut surfaces well, and let the halves sit for an hour.

Rinse off the salt, pat the eggplant dry, and scoop out what you cut into a crosshatch pattern to make eggplant boats, being careful, again, not to puncture the skins.

In the meantime, preheat your oven to 380-degrees F (190 C).

Chop the scooped out eggplant, and combine it with the ricotta, cumin, parsley, and cayenne pepper.

Correct seasoning, fold the egg whites into the mixture, and fill the boats with it, putting them into a lightly-greased oven-proof dish as you go.

Decorate the boats with the tomato slices and basil leaves, drizzle them with a little olive oil, and bake them for about a half hour.

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