Stuffed Eggplant Boats
Ingredients:
- – 2 medium eggplants, halved and scooped
- – 1 tablespoon olive oil
- – 1 pound ground beef or turkey
- – 1 small onion, diced
- – 2 garlic cloves, minced
- – 1 cup diced tomatoes
- – 1/2 cup bell peppers, diced
- – 1 teaspoon smoked paprika
- – 1 teaspoon dried oregano
- – Salt and pepper to taste
- – 1/2 cup shredded mozzarella cheese
- – 2 green onions, sliced for garnish
instructions
1. Get the eggplants ready by preheating the oven to 375°F (190°C). After putting the eggplant halves on a baking pan and brushing them with olive oil, roast them for 20 minutes.
2. Prepare the filling: Brown the ground beef or turkey in a skillet over medium heat. Cook the bell peppers, tomatoes, onion, and garlic until they are tender. Add oregano, salt, pepper, and smoked paprika for seasoning.
3. Put the boats together by filling each side of the roasted eggplant with the beef mixture. Add shredded mozzarella cheese on top.
4. Bake until done: Put the dish back in the oven and bake it for ten to fifteen more minutes, or until the cheese is bubbling and melted.
5. Add some sliced green onions as a garnish and serve warm.