EGGPLANT BOATS; KARNIYARIK

FULL RECIPE FOR EGGPLANT BOATS; ground beef loaded eggplants

Ingredients
9 small (~500gr) eggplants (*)
400 gr ground beef
2 onions
4-5 garlic cloves
3 tomatoes
1 sweet cubanelle pepper
9 small green peppers (sweet)
1 bunch of parsley
tbsp black pepper
tbsp corriender powder
3 tsp salt
3 tbsp olive oil
cup cooking water

Directions:

(*) PRE-COOK AND FREEZE THE EGGPLANTS
Eggplants ripen under the sun throughout the summer and they must be harvested in late fall. These savoury summer treasures are better to conserve for the winter. For precooking and freezing the eggplant boats, follow the directions below;
Wash the eggplants and peel them to create vertical stripes
Make a length wise slit on each eggplant
Then coat with olive oil
Set the oven to 400 F and bake the eggplants for 30 minutes, until they become slightly tender
Let the eggplants cool down to room temperature,
The pre-cooked eggplants ready to use for making eggplant boats or
If you would like to freeze them, then portion them into sealed packages and store in the freezer

PREPARATION
The stuffing:
Peel and dice the onions into small cubes, mince the garlic cloves
Soak the tomatoes in hot water for 3 seconds to peel them easily and cut them into small cubs as well
Remove the seeds of the sweet cubanelle pepper and chop into small pieces
Wash and mince the fresh parsley
Eggplant boats:
Thaw the frozen eggplants (or pre-cook the eggplants)
Remove the seeds and extra fleshy parts inside to make room for the stuffing
Discard the seeds and chop the separated fleshy bits into smaller pieces to add into the stuffing

COOKING

The stuffing:
Set a medium-sized saucepan; add the olive oil and onions and saut for 2 minutes on medium heat
Add ground beef, cook for 10-12 minutes while stirring continuously
Add the tomatoes and continue stirring
Add the chopped eggplant pieces and cubanelle peppers, cook for 2-3 minutes
Add salt, coriander powder, and ground black pepper, mix the ingredients well
Turn off the stove, and then add the chopped fresh parsley
Mix the ingredients to get a homogenous stuffing

Eggplant boats:
Place the eggplant boats in a wide and shallow cooking pot
Load the eggplants with the stuffing: First, load one spoonful of stuffing in each boat, then add second or third spoon of stuffing depending on the size of each eggplant
Make sure each boat has a heap of stuffing but does not overflow into the pot
Place the whole small peppers over the loaded eggplants
Add cup of water and cover with a lid
Once the water starts to boil, cook for 10 minutes on low heat
Turn off the stove and wait for 5 minutes for serving

SERVING
Ground beef loaded eggplants boats are perfectly paired with white rice pilav and fresh tomatoes

Bon appetite!

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