Eggplant boats with vegetables — their shape resembles the spicy fish, which is why they are sometimes also called the “false spicy fish.”

1 kg eggplant

1 kg sweet assorted bell peppers

1 hot chili pepper

A bunch of fresh cilantro

500 g cherry tomatoes

2 medium onions

4 cloves garlic

2 carrots

2 tbsp olive oil

Oil for frying

Salt to taste

1 tsp black pepper

Wash the eggplants and cut each one in half lengthwise.
Salt them and place on paper towels or a kitchen cloth, then set aside.
Cut the vegetables into small cubes.
Put the onions with the olive oil in a frying pan and sauté.
Add the garlic and sauté until softened.
Add the carrots and cook until they soften, then add the bell peppers and chopped cilantro and cook until the vegetables are tender.
Add the tomatoes, salt and black pepper, stir, then remove the filling from the heat.
Deep-fry the eggplant in plenty of hot oil, drain, then place on a baking dish or serving plate and stuff with the vegetable filling.

Eggplant Boats with Vegetables

Prep checklist