Eggplant boats with minced meat
I wish I had tried these stuffed eggplant boats sooner: they were a big hit with my family. Eggplant, minced meat and cheese are a lovely combination. Next time I might add herbes de Provence. We found the dish best eaten hot and freshly made, rather than the next day.
Wash the eggplants, cut off the stems and cut lengthwise into two halves.
Using a thin, sharp knife, carefully cut through the flesh, being careful not to damage the skin. Using a spoon or the same knife, scoop out the pulp to make boats like this. Sprinkle the boats with salt. Finely chop the removed pulp.
Place the onion in a frying pan heated with oil and lightly fry.
Add minced meat. And fry it too.
Add chopped eggplant pulp and tomatoes. Fry. Then add a little water, salt, pepper, spices and simmer. When the filling is ready, add chopped garlic.
Since I had minced chicken, this process took me 10-15 minutes. If you use beef, it will take more time. I don’t remove the skin from the tomatoes, I cut them just like that.
While the filling is stewing, rinse the eggplants to remove salt in cold water. Lightly grease the baking dish with vegetable oil. Fill the boats with the finished filling, place tightly in the mold and place in a preheated oven at 180°C for 20 minutes.
Remove the eggplants from the oven, sprinkle with grated cheese and put back in the oven for 5 minutes.
When the cheese melts and a golden crust appears, the eggplant boats are ready. Can be served.