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🍽️ Eggplant Boats with Meat Filling

653 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 2 garlic cloves
• 2 eggplants
• 400 g minced meat
• 2 tbsp olive oil
• salt
• pepper
• 2 tbsp freshly chopped mixed herbs (e.g. thyme and parsley)
• 100 g cooked rice
• 1 egg
• olive oil (for the dish)
• 2 tbsp chopped almond kernels
• 2 tbsp oat flakes
• 100 g gratin cheese (or grated Gouda)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the shallots and garlic and chop both ingredients finely.
3. 3. Wash the eggplants and dry them.
4. 4. Cut the eggplants in half lengthwise.
5. 5. Scoop out the flesh of the eggplants using a spoon.
6. 6. Make sure to leave a shell about 1 centimeter thick.
7. 7. Chop the scooped-out eggplant flesh.
8. 8. Fry the minced meat in oil.
9. 9. Add the chopped eggplant flesh to the meat and fry it together.
10. 10. Add the chopped shallots and garlic and fry them together.
11. 11. Season the mixture with salt, pepper, and herbs.
12. 12. Stir the rice into the meat mixture.
13. 13. Mix the egg into the mixture.
14. 14. Fill the mixture into the eggplant halves.
15. 15. Brush an ovenproof dish with oil.
16. 16. Place the filled eggplants in the prepared dish.
17. 17. Cook the eggplants in the preheated oven for 30 to 35 minutes.
18. 18. Mix the almonds with the oat flakes and cheese.
19. 19. Sprinkle the mixture over the filled eggplants.
20. 20. Turn on the oven grill.
21. 21. Gratin the eggplants until they are golden brown.

Nutrition per serving

• kcal: 653
• Protein: 35 g · Fett/Fat: 44 g · Carbs: 30 g