Stuffed Eggplant Boats
Tender roasted eggplant halves filled with savory ground meat, peppers, and tomato sauce then topped with melted mozzarella and cherry tomatoes. A hearty, cheesy dinner that looks impressive yet comes together easily.
Equipment
- 1 | Sharp knife |
- 1 | Baking sheet | lined with parchment
- 1 | Large skillet |
- 1 | Spoon | for filling
- 1 | Baking dish | optional for final bake
Ingredients
- 3 | | medium eggplants |
- 2 | tbsp | olive oil |
- 1 | lb | ground beef |
- 1 | | red bell pepper | diced
- 1 | | green bell pepper | diced
- 1 | tsp | paprika |
- 1 | cup | tomato sauce |
- 1.5 | cups | shredded mozzarella |
- 6 | | cherry tomatoes | halved
- 1 | | fresh parsley | for garnish
Instructions
- Slice eggplants in half lengthwise and scoop out some flesh to form boats.
- Brush with olive oil and roast until softened.
- Brown ground beef in a skillet with diced peppers.
- Add paprika and tomato sauce then simmer until thickened.
- Fill the roasted eggplant shells with the meat mixture.
- Top generously with shredded mozzarella.
- Add halved cherry tomatoes and bake until cheese is melted and bubbly.
- Garnish with fresh parsley and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven to keep the cheese melty.
Ground turkey makes a lighter substitute for beef.
Salt the eggplant briefly before roasting to reduce bitterness.
Reheat in the oven to keep the cheese melty.
Ground turkey makes a lighter substitute for beef.
Salt the eggplant briefly before roasting to reduce bitterness.