It’s eggplant season, and these stuffed eggplant boats are a stunning dish to add to your next summer spread. I make them vegetarian too and use whatever is overflowing the garden.
Ingredients:
6 baby eggplants, sliced in half lengthwise
1 pound of grass-fed beef
1 large white onion, diced chunky
2 garlic cloves, chopped
2 teaspoon biodynamic sugar
1 teaspoon cinnamon
2/3 cup of red wine
2 very ripe large chopped tomatoes, largely diced
4 large heaping spoonfuls of fresh flat leaf parsley
Line a baking sheet with parchment paper and slather with GEVOO.
Make crosses in the flesh of the eggplant (refer to photo) making sure not to pierce the bottom (this helps them to roast evenly).
Add eggplants to your baking sheet (skin side down) and dress with salt, pepper and olive oil. Next, flip them over so they go into the oven skin side up and bake for 40 minutes.
In a large non-stick pan, sautè onion in olive oil over medium heat for about 3 minutes. Add garlic and sugar and let caramelize.
Add your beef and brown. Mixture will begin to bubble and at that time pour your red wine over it as if you are putting out a fire. Cook until the wine evaporates.
Add tomatoes, cinnamon, oregano and salt to taste. Cook for about 15 minutes.
Next, add parsley, mint and thyme.
Remove your eggplants, they should be very soft. Take a fork and press down into the flesh of the eggplants creating a pocket for the mixture.
Stuff each boat with about two tablespoons of filling.
Add feta or kefalotyri cheese. Place back into your oven for 15-20 minutes.
Remove and add to a serving platter, drizzle with GEVOO and chopped parsley.
