Delicious oven-baked boats made from hollowed-out eggplants filled with a stuffing of tomatoes, bell peppers, garlic, and spices.
Ingredients
For preparing the eggplants
- Eggplant – 2 pcs
- Vegetable broth – 75 ml
- Peanut Butter – 1 tbsp
- Olive oil – 4 tbsp
- Salt – 1 pinch
For the filling
- Onion – 1 pc
- Black pepper – 1 pinch
- Red bell pepper – 1 pc
- Red tomato – 300 g
- Olive oil – 2 tbsp
- Hot paprika – 1 tsp
- Parsley – 20 g
- Salt – 1 pinch
- Garlic clove – 2 pcs
Preparation
Filling Dice the tomatoes. Finely chop the onion and garlic. Remove the seeds from the bell pepper and dice it. Sauté the onion, garlic, and bell pepper in hot oil for 2 minutes. Add the tomatoes, season with salt, black pepper, hot paprika, and cook for 5-7 minutes. Add chopped parsley, mix well, and adjust the seasoning.
Eggplants Clean the eggplants, cut them in half, and hollow them out. Fry the eggplants in hot oil for 2-3 minutes on each side. Transfer them to a greased baking dish, lightly salt, and fill with the tomato mixture. Pour in the vegetable broth and bake in a preheated oven for 20-25 minutes at 180°C. Serve with rice.
