Published:
September 29, 2021, 5:07 p.m
Stuffed eggplant boats – a dish of oriental cuisine. It is prepared in the countries of the Middle East, Central Asia and the Caucasus. A vegetable is cooked in the oven, adding minced meat and herbs.
Stuffed aubergines are bought differently in different countries:
- In Armenia they are filled with peas and cheese or combined with pumpkin and green beans. Gravy is added to the dish – matsun with crushed garlic.
- In Turkish cuisine there are boats with vegetables, rice or raisins. Stuffed eggplant in Turkey is called “imam bayaldi”.
- In India, a mixture of peanuts, sesame, cilantro, garlic and spices is used as minced meat.
- In Georgia they cook satsebeli – aubergines stuffed with walnuts.
There are a large number of recipes for eggplant boats with minced meat. We offer a variation of the Greek dish “Shoes”. In the original recipe, instead of hard cheese, bechamel sauce is used, which is poured over the dish. This will make the vegetables juicier.
If you want to diversify the dish, use these recommendations:
- Minced meat can be replaced with minced meat, then the consistency of the dish will be slightly different.
- Tomatoes must not be finely chopped and not fried together with minced meat. Add the sliced tomatoes and place them neatly on top of the minced meat. Tomatoes will melt beautifully under the cheese and go well with herbs.
- If you use minced chicken, add sour cream to taste in the fried meat, and then bake under the cheese.
- The filling is allowed to diversify with other ingredients. Cabbage with mushrooms is perfect for this. In this case, meat can be excluded.
The main advantage of eggplant boats is that simple and affordable ingredients make a hearty dish with which you can feed the whole family. Choose eggplants with a smooth, shiny and clean skin without damage. The fruits must be the same size, so that the parts are evenly baked during the cooking process.
Description
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Cooking:
Greek -
Category:
Main course -
Preparation time:
10 minutes -
Dining time:
1 hour 10 minutes -
Calories per serving:
203 calories
Cooking
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1. Prepare the eggplant
Cut the pulp of the eggplant: YouTube / Zhanna Reshetitskaya – RECIPES Rinse the vegetables well under cold running water, remove the stems and leaves. Cut off the bottom and top of the fruit. Divide each eggplant in half and remove the pulp, half a centimeter back from the skin. Carefully remove the pulp. The bottom of the boat must be of uniform thickness and integrity. Use a spoon for this operation.
Salt the whites, let them stand in this state for about half an hour. Because of the salt, bitterness will come out of the eggplant. Wash vegetables after 30 minutes.
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2. Prepare the stuffing
Prepare the filling: YouTube / Zhanna Reshetitskaya – RECIPES Peel and peel onion and garlic, rinse. Cut the onion into small cubes, and finely chop the garlic with a knife. Cut the eggplant flesh into small cubes. Remove the skin from the tomatoes, scalding with boiling water, and then cut in the same way as the eggplant pulp.
Heat sunflower oil in a pan over medium heat, add onion and garlic. Fry the vegetables until the onion is translucent. Add mixed meat, fry for 10 minutes. Send chopped tomatoes and eggplant pulp to the pan. Season with salt, pepper and other spices to taste. Continue frying for another 8 minutes. A pleasant aroma of cooked meat should appear.
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3. Fill the boats and bake
Fill the boats with filling: YouTube / Zhanna Reshetitskaya – RECIPES Put the whites under the boats on a baking sheet, greased with oil. Fill them with stuffing (in each boat there should be a slide of minced meat), tampon, give it a beautiful shape. Grate the Parmesan and sprinkle on top. This recipe uses parmesan, but any hard cheese will work.
Preheat the oven to 180 °C, put the boats in and bake for about 35 minutes. Remove the finished dish from the oven, let cool and sprinkle with fresh chopped herbs.
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Recipe Video
Recipe for eggplant boats with minced meat: YouTube / Zhanna Reshetitskaya – RECIPES
Author: Yaroslav Bozhenko