Elisabettas Melanzane
From deliathecrone 16 years ago
- 30 minutes to make
- Serves 4
I found this on About.com, and it's what I'll do next. They said it's good warm or cool.
Ingredients
- 4 medium sized elongated eggplants shopping list
- salt shopping list
- 2/3 pound (300 grams) ricotta shopping list
- ½ teaspoon ground cumin, or to taste shopping list
- A small bunch parsley, chopped shopping list
- 1 teaspoon cayenne pepper, or to taste shopping list
- 2 egg whites, lightly beaten shopping list
- 12 basil leaves, shredded shopping list
- 8 cherry tomatoes, quartered shopping list
- olive oil shopping list
How to make it
- 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.
People Who Like This Dish 3
- jenniferbyrdez Kenner, LA
- maggiel52 Conway, AR
- greekgirrrl Long Island, NY
- deliathecrone Johnston, SC
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The Rating
Reviewed by 2 people-
My mom used to make these. I greek, they are called "papoutsakia" which means "little shoes".
greekgirrrl
in Long Island loved it
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