Mediterranean Eggplant Boats
Savory meat filled eggplant boats, baked in the oven and served with a citrus sauce and fresh herbs.
Ingredients
- 2 large eggplants
- 2 tsp salt
- 2 tsp olive oil
Meat Filling
- 3 TBSP oil
- 3 tsp smoked paprika
- 2 tsp cumin
- 1 tsp cinnamon
- 3 cloves garlic, diced
- 1 onion diced
- 500 gram chopped meat
- 2 TBSP tomato paste
- 2 TBSP date honey(silan)
- 2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup parsley, chopped
Sauce
- 1/2 a lemon, juiced
- 1 TBSP olive oil
- 1 TBSP tomato paste
- 1/2 TBSP brown sugar
- 1/2 TBSP water
Instructions
Sweat eggplant
- Preheat oven to 180º C/ 350º F.Slice eggplants in half and salt each half with 1/2 teaspoon of salt. Let sit for 20 minutes to one hour. Dab dry with a paper towel.Score the eggplant flesh, drizzle with olive oil and place flesh side down on a baking sheet. Bake for 25-30 minutes. Meanwhile, prep filling.
Prepare Meat Filling and Sauce
- To a cast iron pan or large frying pan add oil and spices. Saute until fragrant, about one minute. Add garlic and onion and cook until onions turn translucent.Add chopped meat and season with tomato paste, date honey, salt, pepper, and parsley.Cook until the meat is cooked through.
- Add sauce ingredients to a small bowl and mix to combine.
Stuff boats
- Remove the eggplants and flip over. Arrange in a casserole dish flesh side up(or a dish that fits the eggplants nicely- you dont want something too large or the bottoms won't have enough sauce and will stick).Gently mash the insides down to make room for the filling. Stuff each eggplant with meat filling. Pour the sauce around the eggplants and a little over them. Cover tightly with foil and place back in the oven for one hour. Serve warm. Enjoy!
