Mediterranean Almond-Stuffed Eggplant Boats

1. Prepare Eggplants

Trim the stem ends off the eggplants and slice them lengthwise in half. Prepare a wide casserole or skillet by pouring in ⅔ cup of water, then stirring in 1 tablespoon of wine vinegar, 1 teaspoon of sugar, and 2 tablespoons of olive oil. Place the eggplant halves cut side up in the casserole, cover, and bring the mixture to a boil. Once boiling, reduce the heat and let the eggplants steam for about 5-8 minutes.

2. Cool and Scoop Eggplants

After steaming, allow the eggplants to cool slightly. Using a large pointed spoon, carefully scoop out the pulp, leaving the shells intact. Set the shells aside in the casserole or transfer them to a baking dish. Coarsely chop the reserved eggplant pulp on a cutting board.

3. Cook Onion and Pulp

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until it becomes soft and begins to color. Next, add the chopped eggplant pulp to the skillet and continue to cook, stirring and mashing, until the pulp is very soft and any liquid has evaporated, about 5-10 minutes.

4. Prepare Filling

To the skillet, add ¼ cup of fresh white bread crumbs, ⅓ cup of ground almonds, and the lightly beaten eggs. Season the mixture with salt and pepper to taste, and mix everything well until the ingredients are fully incorporated.

5. Bake Eggplant Boats

Preheat your oven to 350°F. Fill the hollowed-out eggplant shells with the almond mixture, packing it in evenly. Place the filled eggplants in the preheated oven and bake for about 20 minutes, or until the stuffing puffs up and then slightly collapses, indicating that it is cooked through.

6. Serve

Remove the eggplant boats from the oven and serve them hot, garnished with a sprinkle of chopped flat-leaf parsley for a fresh, vibrant touch.