Stuffed Eggplant Boats

Insanely delicious, made from simple ingredients, for dinner, without meat! Juicy eggplant boats in the oven with vegetable filling will especially appeal to vegetarians and those who observe Lent. They are easy and simple to prepare, so the dish is accessible even to novice housewives. And the bright look of the boats will make them a table decoration!
cook time: 1h
Maya Lindell
Stuffed Eggplant Boats

Nutrition Facts (per serving)

69
Calories
5g
Fat
6g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Tomatoes 1 pc
Salt to taste
Ground black pepper to taste
Parsley (3 branches) 10 g
Carrot 1 pc
Vegetable oil 2 tbsp
bell pepper (yellow) 1 pc
Dill (3 branches) 10 g
Eggplant 2 pc

Recipe instructions

Step 1

Step 1
How to make eggplant boats in the oven? To begin, prepare the necessary ingredients according to the list. It is worth considering that the exact amount of ingredients depends on the size of the eggplants you choose. My eggplants are medium-sized, not very long and moderately large. Therefore, there was just enough filling for 4 halves.

Step 2

Step 2
Wash the eggplants and dry. Cut each vegetable in half lengthwise. Carefully, so as not to damage the walls, scoop out the pulp with a spoon to form boats. I use a special noisette spoon. You can keep the pulp finely, chop it finely and fry it along with the rest of the vegetables, but I prefer not to use it in the filling. Salt the inside of the eggplants and leave for 15 minutes to remove the bitterness. Then rinse with cold water.

Step 3

Step 3
Peel the carrots and cut into small pieces.

Step 4

Step 4
Cut the tomato into medium cubes. Take a tomato that is strong, dense, and not fleshy. Fleshy tomatoes do not hold their shape well and will spread out during stewing, but we need them to retain their shape as much as possible. You can replace regular tomatoes with cherry tomatoes, which you just need to cut in half.

Step 5

Step 5
Peel the pepper from seeds and stalks and cut into small cubes.

Step 6

Step 6
Finely chop the garlic with a knife.

Step 7

Step 7
Finely chop the greens.

Step 8

Step 8
Heat vegetable oil in a frying pan over medium heat. Add carrots and fry, stirring, for about 3-5 minutes.

Step 9

Step 9
Add tomatoes, bell peppers, and garlic to the carrots. Season everything with salt and pepper and simmer for about 4-5 minutes, stirring occasionally. Focus on your stove.

Step 10

Step 10
At the end, add half the chopped herbs and stir.

Step 11

Step 11
Fill the eggplant boats with the prepared filling.

Step 12

Step 12
Place the eggplant boats on a parchment-lined and greased baking sheet. Place the eggplants in an oven preheated to 200°C and bake for about 15 minutes. Determine the exact baking time and temperature based on your oven.

Step 13

Step 13
Place the finished eggplants on a plate, sprinkle with the remaining chopped herbs and serve. Bon appetit!

Additional rubrics

Related recipes