“Cheesy Stuffed Eggplant Boats”

Ingredients:

– 2 large eggplants
– 1 onion, finely chopped
– 2-3 cloves garlic, minced
– 1 bell pepper, finely chopped
– 1-2 tomatoes, chopped
– 1 cup ground meat (beef, turkey, or chicken) or a meat substitute for a vegetarian option
– 1 cup grated cheese (mozzarella, cheddar, or a mix)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh herbs (like parsley or basil), chopped for garnish

Instructions:

1. **Preheat Oven**: Preheat your oven to 375°F (190°C).

2. **Prepare Eggplants**:
– Cut the eggplants in half lengthwise. Scoop out the flesh, leaving a shell about 1/2 inch thick. Reserve the scooped-out flesh.
– Lightly salt the insides of the eggplant shells and let them sit for 15 minutes to draw out excess moisture. Afterward, pat them dry with a paper towel.

3. **Cook Filling**:
– Chop the reserved eggplant flesh into small pieces.
– In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
– Add the chopped eggplant flesh and cook for another 5 minutes.
– Add the ground meat or meat substitute, breaking it apart as it cooks. Cook until the meat is browned and cooked through.
– Add the chopped tomatoes and cook for another 3-4 minutes until everything is well combined. Season with salt and pepper to taste.

4. **Stuff the Eggplants**:
– Place the eggplant shells on a baking sheet lined with parchment paper.
– Fill each eggplant shell with the cooked filling mixture.
– Generously sprinkle grated cheese over the top of each filled eggplant.

5. **Bake**:
– Bake in the preheated oven for 25-30 minutes or until the cheese is melted and golden brown.

6. **Serve**:
– Garnish with freshly chopped herbs and serve hot.

Tips:

– You can add different vegetables like zucchini, mushrooms, or carrots to the filling for extra flavor.
– Serve with a side salad or garlic bread for a complete meal.

Enjoy your cooking! Let me know if you need any further details or adjustments.