Stuffed Eggplant Boats with Walnut
Eggplant boats stuffed with a unique crunchy nutty filling.
Servings: 6 people
Ingredients
- 2 eggplants , about 2 lbs.
- 2 liter of water , enough to cover eggplants.
- 1 Tablespoon kosher salt.
- 3 Tablespoons oil.
- 1 cup red bell pepper , diced.
- 1 cup yellow onion , diced.
- 1 cup walnuts/pecan , chopped.
- Salt and pepper to taste.
- lemon juice.
- Optional: Chilli powder.
- Parsley to garnish.
Instructions
- In a pot over medium high heat bring about 2 liter of water ,seasoned with a tablespoon of kosher salt, to a boil.
- Stab several holes in each eggplant with a fork.
- Reduce heat, boil eggplants until tender, took about 20 minutes.
- Take the eggplants aside and let it cool down. Scoop the inside leaving the eggplant skin intact.
- On the stovetop, heat oil, add onion sauté for two minutes then add the pecan and keep stirring for another 2 minutes.
- Add the bell pepper and garlic, stir for a minute then turn off the heat.
- Add eggplant pulp. Stir for 5 minutes.Season with salt, pepper chill powder if using add a squeeze of lemon juice.
- Stuff the eggplant shells with the mixture.
- Garnish with parsley and serve with lemon slices.