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🍽️ Eggplant Boats with Meat Filling and Tomato Topping

454 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 500 g tomatoes (can)
• 2 tbsp olive oil
• 1 pinch sugar
• basil (for garnish)
• 2 eggplants
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 0.5 tsp dried oregano
• 0.5 tsp dried thyme
• 1 egg
• 4 tbsp breadcrumbs
• 80 g freshly grated parmesan
• 300 g ground beef
• salt
• pepper (from the mill)
• 4 tomatoes

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut each eggplant in half lengthwise.
3. 3. Boil the eggplant halves in salted water, covered, for 2 to 3 minutes.
4. 4. Remove the eggplants from the water and let them drain.
5. 5. Let the eggplants cool down completely.
6. 6. Scoop out the soft flesh from the shells, but leave a 1 cm border.
7. 7. Place the empty shells side by side in a baking dish.
8. 8. Finely chop the scooped-out eggplant flesh.
9. 9. Squeeze the chopped flesh well to remove excess moisture.
10. 10. Peel the onion and the garlic clove.
11. 11. Finely chop the onion and garlic.
12. 12. Heat 2 tablespoons of oil in a pan.
13. 13. Sauté the onions and garlic in it until they are translucent.
14. 14. Add the prepared eggplant flesh, oregano, and thyme to the pan.
15. 15. Fry the mixture over medium heat for 5 minutes.
16. 16. Season the filling with salt and pepper.
17. 17. Remove the pan from the heat and set the filling aside.
18. 18. Preheat the oven to 200°C fan-forced.
19. 19. Beat the egg in a small bowl.
20. 20. Add the breadcrumbs, 4 tablespoons of Parmesan, and the sautéed eggplant to the minced meat.
21. 21. Knead all the filling ingredients together well.
22. 22. Season the meat mixture finally with salt and pepper.
23. 23. Fill the eggplant shells with the minced meat mixture.
24. 24. Sprinkle each stuffed eggplant with 1 tablespoon of Parmesan.
25. 25. Bake the eggplants in the preheated oven for 15 to 20 minutes.
26. 26. Wash the tomatoes thoroughly.
27. 27. Halve the tomatoes.
28. 28. Remove the seeds from the tomato halves.
29. 29. Dice the tomato flesh finely.
30. 30. Peel the onion and garlic cloves for the sauce.
31. 31. Chop the onion and garlic roughly.
32. 32. Sauté the vegetables in hot oil until translucent.
33. 33. Add the canned tomatoes to the pan.
34. 34. Bring the sauce to a boil.
35. 35. Simmer the sauce, covered, for about 10 minutes.
36. 36. Season the sauce with salt, sugar, and pepper.
37. 37. Plate the baked stuffed eggplants.
38. 38. Sprinkle the eggplants with the prepared diced tomatoes.
39. 39. Serve the dishes garnished with the warm tomato sauce.
40. 40. Garnish the dish with fresh basil leaves.

Nutrition per serving

• kcal: 454
• Protein: 29 g · Fett/Fat: 29 g · Carbs: 20 g