Fun, creative, and easy to cook, these Stuffed Eggplant Boats are pleasing to both the eyes and the palate!
Author:Norann Oleson
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:Serves 8
Category:Entrées
Ingredients
Scale
4 medium eggplants
2 pounds ground beef or turkey
2 yellow onions, finely chopped
1 green pepper, finely chopped
2 carrots, finely chopped
4 garlic cloves, minced
12 ounces marinara sauce
Extra virgin olive oil
Salt and pepper
Optional: pinch of red pepper flakes to make it spicy
Garnish: chopped parsley (optional)
Instructions
Prepare by preheating the oven to 350 degrees F, and slicing your washed eggplants lengthwise down the middle. Rub flesh with olive oil, salt, and pepper, then place them flesh-side down on a non-stick baking sheet or parchment paper. Bake for 45 minutes or until tender, then let cool on the counter.
While the eggplants are cooking, make the filling. Preheat a skillet to medium heat and add 2 tablespoons olive oil. Add onions and carrots to the skillet with a sprinkle of salt and pepper. Cook until onions are transparent, and carrots are softened, then add garlic and cook for a minute, or until fragrant.
Add your ground beef or turkey to the skillet and cook for about 10 minutes or until browned and cooked through. Add red pepper flakes now if you want a spicy version.
Scoop the flesh out of your eggplants, chop, and add to the skillet. Cook for just a few more minutes.
Add marinara sauce and bring to a simmer for about 10 more minutes. Add salt and pepper to your taste, then fill the eggplant “boats” and enjoy!
