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🍽️ Eggplant Boats Stuffed with Minced Meat and Vegetables

405 kcal · 30 min · 4 servings

Ingredients

• 4 eggplants
• 1 garlic clove
• 2 spring onions
• 3 tbsp olive oil
• 1 pinch chili peppers
• 1 pinch black cumin (finely crushed)
• 250 g lamb mince
• 200 g rice (cooked)
• salt
• pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 3 sprigs parsley
• 2 tomatoes
• 1 lemon
• 100 ml vegetable broth

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut each eggplant in half lengthwise.
3. 3. Carefully scoop out the soft inside of the eggplants using a spoon.
4. 4. Finely chop the removed eggplant flesh.
5. 5. Peel the garlic cloves.
6. 6. Dice the eggplant flesh and the garlic very finely.
7. 7. Clean the spring onions.
8. 8. Cut the spring onions lengthwise.
9. 9. Slice the spring onions into thin strips.
10. 10. Heat two tablespoons of oil in a pan.
11. 11. Sauté the spring onions together with the diced eggplant flesh in the hot oil.
12. 12. Remove the vegetable mixture from the pan and set it aside.
13. 13. Add the remaining oil to the empty pan.
14. 14. Heat the oil.
15. 15. Fry the minced meat until crumbly.
16. 16. Season the meat with chili and black cumin.
17. 17. Add the rice to the pan.
18. 18. Add the previously sautéed onion and eggplant mixture back into the pan.
19. 19. Fry everything for another three minutes.
20. 20. Season the filling with salt and pepper.
21. 21. Set the filling mixture aside.
22. 22. Wash the bell peppers.
23. 23. Remove the seeds from the bell peppers.
24. 24. Cut the bell peppers into small cubes.
25. 25. Wash the parsley.
26. 26. Shake the parsley dry.
27. 27. Chop the parsley coarsely.
28. 28. Blanch the tomatoes with boiling water.
29. 29. Remove the skin from the tomatoes.
30. 30. Halve the tomatoes.
31. 31. Scrape the seeds out of the tomato halves.
32. 32. Dice the flesh of the tomatoes.
33. 33. Halve the lemon.
34. 34. Squeeze the juice from the halved lemon.
35. 35. Mix all prepared ingredients with the minced meat mixture.
36. 36. Adjust the seasoning of the total mixture with salt and pepper again.
37. 37. Fill the hollowed-out eggplant halves with the mixture.
38. 38. Place the stuffed eggplants side by side in a baking dish.
39. 39. Pour some broth into the baking dish.
40. 40. Cover the dish with aluminum foil.
41. 41. Preheat the oven to 180 degrees Celsius.
42. 42. Bake the eggplants in the preheated oven for about 25 minutes.
43. 43. Plate the eggplants.
44. 44. Garnish the dish with fresh parsley.
45. 45. Serve the eggplants.

Nutrition per serving

• kcal: 405
• Protein: 22 g · Fett/Fat: 11 g · Carbs: 52 g