These Stuffed Eggplant Boats with Meat and Tomato Sauce are a show-stopping weeknight dinner: tender eggplant, savory seasoned beef tucked into every slit, and a fresh tomato-pepper sauce, all finished with melted cheese. They look impressive, but the method is wonderfully simple. If you love eggplant bakes, try our Eggplant and Zucchini Bake with Mince and Stuffed Eggplant Boats with Chicken.
Ingredients
- Ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 2-3 eggplants
- Fresh herbs
- Grated cheese
- Salt and favorite spices
- For the sauce: 1 bell pepper
- 400 g canned tomatoes in their juice
- Fresh herb sprigs
Instructions
- Mix the ground beef with the chopped onion, garlic, spices, and salt. Beat in the egg and knead well.
- Halve each eggplant lengthwise. Place chopsticks along both sides and make even crosswise slits without cutting through; stuff the slits with the meat mixture. Arrange in a baking dish.
- For the sauce, blend the bell pepper, canned tomatoes, and herb sprigs.
- Pour the sauce over the eggplants and bake at 180°C (350°F) for 30-40 minutes.
- Ten minutes before done, sprinkle with herbs and grated cheese.
Tips
- The chopsticks act as a guide so you do not cut all the way through the eggplant.
- Choose firm, glossy eggplants for the neatest boats and best texture.
- For more on cooking eggplant well, see Serious Eats and Allrecipes.
Nutrition (per 100 g): 150 kcal, protein 10 g, fat 9 g, carbs 12 g.
Serve with crusty bread to soak up the sauce. For another cheesy eggplant favorite, see our Fan-Baked Eggplant with Cheese and Tomatoes.