For eggplant lovers, this recipe will be to your taste. It combines juicy vegetables baked in the oven and tender meat. The aesthetes will also like the dish, because boats look beautiful on the table!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Eggplants have gained immense popularity, and not only among housewives, but also among true gourmets. Since among other healthy vegetables, eggplants stand out for their low calorie content. In addition, they contain a large amount of potassium, which is useful for strengthening the heart muscle. Many healthy and vitamin dishes are prepared from them in a variety of ways. But baked eggplant boats rank first in taste. This is a low-calorie dish that can be a beautiful addition to a festive meal.
For the preparation of boats, different fillings are used, combining all kinds of products. However, the most popular filling is considered to be meat. The combination of vegetables with minced meat is always beneficial. Everyone likes it. And to reduce calorie content, products can be stewed without oil, and a little water can be added. In this recipe, the meat will be stewed in adjika, due to which the eggplants will be saturated with spicy minced meat. And on top, the dish will be covered with a cheese crust. For vegetarians, I suggest replacing minced meat with mushrooms, rice or buckwheat. The result is an appetizer with a presentable appearance. Therefore, it can successfully decorate both a traditional home lunch and become a highlight of a festive feast.
- Caloric content per 100 g - 95 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Eggplant - 1 pc.
- Meat - 250 g
- Onions - 1 pc.
- Cheese - 50 g
- Butter - for frying
- Adjika - 1 tbsp.
- Mustard - 0.5 tsp
- Soy sauce - 1 tablespoon
- Salt - 1/3 tsp
- Ground black pepper - a pinch
Step-by-step cooking of eggplant boats with meat in the oven:
1. Peel and chop the onions into small cubes.
2. Wash the meat, pat dry with a paper towel and chop finely.
3. Melt the butter in a skillet and add the onion to fry.
4. Saute it until lightly translucent, about 3-5 minutes, and add the meat to the pan.
5. Stir the food and continue to grill over medium heat for another 5 minutes.
6. Add adjika, mustard, soy sauce to the minced meat, salt and pepper.
7. Stir and simmer for 3 minutes.
8. Wash the eggplants, pat dry with a paper towel, cut off the stem and cut in half lengthwise.
9. From the fruits, clean the pulp, forming boats from the eggplant. Leave the walls about 4-5 mm. The extracted pulp will not be needed in the recipe, so use it for other dishes. Sprinkle the eggplant boats themselves with salt and leave for 20 minutes so that bitterness comes out of them. Then wash under running water and wipe dry with a napkin. This action will help remove bitterness from the fruit. Although if you use young fruits, then there is usually no bitterness in them, so this action can be omitted.
10. Stuff eggplants with minced meat with a slide.
11. Cut the cheese into thin slices and place on the filling. Heat the oven to 180 degrees and bake the eggplants for half an hour. Serve warm. Although after cooling, they remain the same tasty.
See also a video recipe on how to cook eggplant boats with chicken and vegetables.
