Delicious Stuffed Eggplant Boats Recipe

Oven roasted Moroccan Stuffed eggplant (beef or lamband chicken)

So, basically this is one of my another experiment with the eggplant. Last night, when I was trying to find out a perfect and instant meal for dinner. I came up with this mouth-watering eggplant recipe.

I was so excited to cook this amazing recipe, but was initially not sure about its flavours. However, it came up so appetising and scrummy. That’s why, today, I felt this recipe worth sharing with my readers. I think eggplant is very underrated vegetable among the picky eaters, though it tastes so well and believe me this Moroccan stuffed eggplant is so full of flavours and the most healthy dish I have ever had. This dish is a perfect blend for summer! You can choose your choice of filling either chicken, lamb or beef. Well! my choice of filling would be lamb but it totally depends on you guys. So let’s bring this recipe from imagination to your plate.

Ingredients:-

Lemon

Olive oil

Lamb or beef

Tomato paste

Garlic

Onion

Eggplant

Cinnamon powder

Cumin

Coriander

Paprika

Ginger dry powder

Turmeric

Oil

Lemon

Yoghurt

Herby marinade mix:-

Cinnamon powder

Cumin

Coriander

Paprika

Ginger dry powder

Turmeric

Oil

lemon

Eggplant marination :-

Add cinnamon, cumin, coriander, paprika, ginger powder, turmeric, oil and lemon together and mix well to form a paste.

Eggplant Prep:-

To begin with, cut the eggplant in half and make little cuts/ slits in the eggplant flesh.

Sprinkle some salt on the top of eggplant and rub it in to slitsand leave it there for 30 minutes.

Gently squeeze the excess water and pat dry it with paper towel. Rub eggplant marination onto the cut side of eggplant. Roast the eggplant for about 40 minutes at 350 degree Fahrenheit.

Cooking the meat:-

Add garlic and onion into a pan and sauté it on slow flame. Add lamb to it and cook until nice brown colour pops up. Finally add salt, cinnamon, cumin, coriander, paprika, ginger powder and turmeric. Now is the time to add tomato paste and little water to keep the water moist.

Finally, the time to bring bits and pieces of your recipe together:-

On your roasted eggplant, put the cooked lamb filling. Add your beautiful yoghurt on top of your filling and garnish with some fresh coriander leaves. Serve then recipe with some salad to complete this balanced plate and its ready for you guys to scoop out.

For some more interesting twist, u can sprinkle some cheese to make it look more luscious.

Nutritious value of eggplant:-

Eggplants are rich in folate, Vitamin A, C, K and calcium, Iron, Magnesium, Potassium and Phosphorus.

Calorie- 25

Fat- 0.2gram

Fibre- 3grams

Carbs- 6grams

Protein- 1gram

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