Eggplant/Aubergine Boats

Name: Eggplant/Aubergine Boats
Cuisine: Iraqi
Ingredients: Enlarge the slashes with the fingers of both hands to give the semblance of a boat. Fill the eggplants with the prepared stuffing and arrange them, slashed side up, on a baking dish. Pour over the prepared liquid given in Sheikh Mahshi above, and bake as directed in that recipe. Garnish with parsley, and serve with rice and salad; Cut off the stems and peel the eggplants to give them a striped look. Slash one side in the middle, not going all the way down and stopping about 1in/2.5cm from the top and 1in/2.5cm from the bottom. Soak in warm salted water for 30 minutes, and then drain them. You may fry them, or spray or brush with oil and broil/grill them. The aim is to soften them.; Enlarge the slashes with the fingers of both hands to give the semblance of a boat. Fill the eggplants with the prepared stuffing and arrange them, slashed side up, on a baking dish. Pour over the prepared liquid given in Sheikh Mahshi above, and bake as directed in that recipe. Garnish with parsley, and serve with rice and salad; Enlarge the slashes with the fingers of both hands to give the semblance of a boat. Fill the eggplants with the prepared stuffing and arrange them, slashed side up, on a baking dish. Pour over the prepared liquid given in Sheikh Mahshi above, and bake as directed in that recipe. Garnish with parsley, and serve with rice and salad; Enlarge the slashes with the fingers of both hands to give the semblance of a boat. Fill the eggplants with the prepared stuffing and arrange them, slashed side up, on a baking dish. Pour over the prepared liquid given in Sheikh Mahshi above, and bake as directed in that recipe. Garnish with parsley, and serve with rice and salad; Cut off the stems and peel the eggplants to give them a striped look. Slash one side in the middle, not going all the way down and stopping about 1in/2.5cm from the top and 1in/2.5cm from the bottom. Soak in warm salted water for 30 minutes, and then drain them. You may fry them, or spray or brush with oil and broil/grill them. The aim is to soften them.; Cut off the stems and peel the eggplants to give them a striped look. Slash one side in the middle, not going all the way down and stopping about 1in/2.5cm from the top and 1in/2.5cm from the bottom. Soak in warm salted water for 30 minutes, and then drain them. You may fry them, or spray or brush with oil and broil/grill them. The aim is to soften them.

Preparation info

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

This is only possible with small eggplants. For the filling given previously, you need 6 to 8 small eggplants.

Method

Cut off the stems and peel the eggplants to give them a striped look. Slash one side in the middle, not going all the way down and stopping about 1in/2.5cm from the top and 1in/2.5cm from the bottom. Soak in warm salted water for 30 minutes, and then