The classic recipe for making eggplant boats with minced meat. An amazingly tasty option for preparing an appetizer that you are not ashamed to offer guests at the festive table! Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of eggplant boats stuffed with lamb
- Video recipe
Eggplants are ideal for stuffing both in shape and in content. The most common filling is meat. Beef, pork, veal, turkey, chicken… these are all types of meat that are suitable for filling. Today we are preparing eggplant boats stuffed with lamb. It is an easy-to-prepare dish that combines with ease of eating. It is rich in a combination of flavors and aromas of products that harmoniously emphasize and complement each other. Bright aroma of tomato dressing, taste of meat, texture of eggplant, finishing touch - cheese. All together it is very tasty. The dish turns out to be simply inimitable! In addition, portions are immediately prepared, which are convenient to serve. This wonderful recipe will diversify dinners and lunches, both weekdays and holidays.
Eggplant can be stuffed raw or pre-baked until half cooked. You can bake them whole or cut them into boat halves. If you are fasting or do not eat meat, then the meat filling can be safely replaced with minced fish or mushrooms. Eggplants stuffed with cereals, for example, couscous, will also be delicious. And if you like the recipe, then the eggplants can be replaced with young zucchini, it will also turn out very tasty! You can serve the food on its own, although it is very tasty to serve it with pita bread with herbs and fresh vegetables.
- Caloric content per 100 g - 125 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Eggplant - 1 pc.
- Vegetable oil - for frying
- Onions - 1 pc.
- Spices and herbs to taste
- Salt - 1 tsp
- Lamb - 300 g
- Cheese - 50 g
- Ground black pepper - a pinch
- Tomato paste - 2 tablespoons
Step-by-step preparation of eggplant boats stuffed with lamb, recipe with photo:
1. Peel the onions, wash, cut into small cubes and fry in a frying pan in vegetable oil until light translucent.
2. Wash the lamb, dry it and chop finely. Send it to the skillet with the onion and continue to fry over medium heat.
3. Add tomato paste to the pan, season with salt and pepper, stir and simmer over low heat, covered for 5 minutes.
4. Wash the eggplants, dry and cut in half lengthwise. Use a knife to cut out the pulp to make a boat out of the vegetable. The cut flesh is not useful for the recipe, but do not throw it away, but use it to prepare another dish, for example, caviar, stew, satay.
5. Fill the eggplant cavity with the filling, spreading it out in a heap.
6. Cut the cheese into slices 3-4 mm thick and cover the meat filling.
7. Put the eggplant boats stuffed with lamb in a baking dish and put in a heated oven to 180 degrees for half an hour. For the first 20 minutes, cook the appetizer under a lid or foil, then remove it to brown the cheese.
See also a video recipe on how to cook eggplant stuffed with lamb.
