Pascale's Kitchen: Comfort food for difficult days
When I think of what brings me the most comfort, I picture stuffed vegetables in tomato sauce from my childhood.
MethodChop up the onions and place them in a small bowl together with the parsley, before adding them to the potato and eggplant mixture. Chop the hardboiled egg, and add it to the mixture. Chop the meat into small pieces, or grind it, then add it to the mixture. Mix well, then add the lemon juice, pepper, salt, and the 3 raw eggs. Mix well.
Rinse all the salt off of the eggplant boats, then dry them well with paper towels. Heat some oil in a pan and sauté the eggplant boats with the skin face down so that they become pliable.
Fill the eggplant boats with the stuffing, then arrange them on a baking tray and cook for 30-35 minutes in an oven that has been preheated to 180° until the filling has firmed up and browned nicely. Serve hot.