Carved Potato Boats with Mushrooms and Eggplant

An original appetizer for any celebration! Carved potato "boats" that serve as edible tartlets, filled with a savory vegetable mixture.

Recipe author

Servings:

Potatoes

Mushrooms

500

Eggplant

Onion

Garlic

Lemon juice

Vegetable oil

Pepper

Salt

Fresh herbs

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 13 % 2 g

Carbohydrates 75 % 12 g

68 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

THE POTATO BOATS: Peel the potatoes and sketch out the shape of each boat.
Step 2:

Using a knife and a small spoon, carefully carve each potato into a little boat shape.
Step 3:

Then hollow out the centers with the knife and carefully score a criss-cross pattern into the surface.
Step 4:

Bake in the oven for 40–50 minutes at 350°F (180°C). Remove and let cool slightly.
Step 5:

EGGPLANT FILLING: Peel the eggplants and slice them into thin rounds. Put them in a deep bowl, season with salt and pepper, toss, and leave overnight. Then fry in oil on both sides until golden. Transfer the eggplant to a container, add the garlic, pepper, and salt, and pour the lemon juice over it. Shake well and let it marinate for several hours.
Step 6:

MUSHROOM FILLING: Sauté the mushrooms with the onion. Season with salt and pepper.
Step 7:

TO SERVE: Fill the potato boats with the two fillings and garnish with fresh herbs. Enjoy!