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