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Eggplant Boats

Eggplant Boats

For a greek twist: substitute cheese for feta cheese, add 15-gram sliced kalamata olives before placing in the oven, and top with fresh dill
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Servings: 2
Course: Main Course
Calories: 288
Ingredients Method Notes

Ingredients
  

  • 548 gram Eggplant (1 whole eggplant)
  • 226 gram Ground Beef – Lean – 93% Lean 7% Fat
  • 50 gram Onion
  • 50 gram Bell Pepper
  • 40 gram Tomato
  • 1 clove Garlic
  • 20 gram Tomato Sauce
  • 15 gram Tomato Paste
  • 0.25 teaspoon Cumin
  • 0.5 teaspoon Salt and Ground Black Pepper
  • 15 gram Parsley
  • 7 gram Red wine vinegar
  • 14 gram Velveeta Shredded Cheese

Method
 

  1. Preheat oven to 400 F.
  2. Cut eggplant in half, scoop out the flesh and set aside.
  3. Place eggplants cut side up and bake in the oven for 25 minutes.
  4. Change oven setting to broil
Filling
  1. Dice onion, tomato, bell pepper, eggplant flesh, chop parsley, and mince the garlic.
  2. In a pan, add ground beef and brown with the onions and garlic.
  3. Add bell pepper and tomato towards the end of the cooking time.
  4. Add tomato paste, tomato sauce, and spices. Let simmer for 10 minutes.
  5. Add parsley and vinegar. 
Assembly
  1. Place filling into the eggplant, top with cheese.Broil for 5-7 minutes or until cheese has melted.

Notes

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