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🍽️ Eggplant Boats Stuffed with Savory Vegetables

178 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg medium eggplants (5 medium eggplants)
• salt
• 200 g yellow bell peppers (1 yellow bell pepper)
• 200 g red bell peppers (1 red bell pepper)
• 250 g zucchini (1 zucchini)
• 1 shallot
• 1 garlic clove
• 2 tbsp olive oil
• pepper
• 30 g parmesan (1 piece; 30% fat in dry matter)
• 2 sprigs parsley

Instructions

1. 1. Wash four eggplants under running water and remove the green stems.
2. 2. Cut each eggplant horizontally in the middle.
3. 3. Carefully scoop out the soft inside with a spoon.
4. 4. Make sure to leave a layer about one centimeter thick on the skin so the shape stays sturdy.
5. 5. Sprinkle the hollowed shells and the removed flesh generously with salt.
6. 6. Let the eggplants sit for thirty minutes to draw out the bitter water.
7. 7. Rinse the eggplants under cold water afterwards to remove the salt.
8. 8. Pat the shells and the flesh very dry with a kitchen towel.
9. 9. Wash another eggplant, peel it, and cut the flesh into small cubes.
10. 10. Sprinkle these cubes with a little salt as well and pat them dry afterwards.
11. 11. Halve bell peppers and remove the inside including the seeds.
12. 12. Wash the peppers and cut them into small cubes.
13. 13. Wash a zucchini and cut it into small cubes as well.
14. 14. Peel a shallot and a clove of garlic.
15. 15. Chop the shallot and the garlic finely.
16. 16. Heat one tablespoon of oil in a pan.
17. 17. Sauté the shallot and garlic over medium heat.
18. 18. Add the diced peppers and the zucchini.
19. 19. Sauté the vegetables for five minutes.
20. 20. Season the mixture with salt and pepper to your taste.
21. 21. Grate Parmesan finely.
22. 22. Wash fresh parsley and shake it dry.
23. 23. Chop the parsley finely.
24. 24. Place the eggplant halves cut-side up in a baking dish.
25. 25. Fill the shells with the prepared vegetable mixture.
26. 26. Sprinkle the filling with the chopped parsley and the grated Parmesan.
27. 27. Drizzle everything lightly with the remaining olive oil.
28. 28. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius; gas: setting 3).
29. 29. Bake the stuffed eggplants for about fifteen to twenty minutes.
30. 30. Remove the eggplants from the oven and serve immediately.

Nutrition per serving

• kcal: 178
• Protein: 9 g · Fett/Fat: 8 g · Carbs: 16 g