Baked eggplant boats filled with ground meat, tomato and vegetables, topped with melted cheese and pine nuts. A comforting classic that's easy to make.
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Ingredients
Servings
- 2 large eggplants
- 250 g (9 oz) ground meat (mixed beef and pork)
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 ripe tomatoes, chopped (or crushed tomato)
- 50 g (1.8 oz) pine nuts
- 100 g (3.5 oz) grated cheese (mozzarella or emmental)
- Extra virgin olive oil
- Salt and pepper to taste
- Chopped parsley (to garnish)
Instructions
- Preheat the oven to 200°C (390°F). Cut the eggplants in half lengthwise and score the flesh without piercing the skin.
- Drizzle with a little olive oil and bake the halves cut-side up for 20-25 minutes, until tender.
- Let cool slightly, carefully scoop out the flesh with a spoon leaving the skin "boats" intact, and chop the reserved flesh.
- In a pan with oil, sauté the onion and garlic until translucent. Add the ground meat and brown well.
- Add the chopped tomato and the chopped eggplant flesh, season with salt and pepper, and cook for 10 minutes over medium heat until reduced.
- Fill the eggplant boats with the meat mixture, then top with the grated cheese and pine nuts.
- Broil in the oven for about 10 minutes until the cheese is golden, and serve hot topped with chopped parsley.
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