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Meat Stuffed Eggplant Boats



Prepare the Eggplants

1. Cut each eggplant in half lengthwise.
2. Scoop out pulp, leaving half an inch of depth in shell.
3. Chop eggplant pulp.

Prepare the Filling

1. Sauté onion in two tablespoons oil.
2. Add all vegetables and eggplant pulp and cook, covered for 10 minutes.
3. Combine with chopped meat, mixing well. Fill eggplant halves with vegetable – meat mixture.


1. Toast crumbs in four tablespoons oil. Sprinkle over filled eggplant.
2. Bake for one hour.
3. Preheat the oven to 375 degrees Fahrenheit.


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