Savory Elegance with Eggplant: Flavorful Boats Stuffed with Beef!

 

Transform ordinary eggplants into extraordinary Mediterranean-inspired beef boats filled with robust flavors that will delight your taste buds!

 

Ingredients

For the eggplant boats:

• 3 large eggplants, halved lengthwise
• 3 tablespoons olive oil
• Salt and pepper to taste

For the beef filling:

• 1½ lbs ground beef
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tablespoons tomato paste
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• ½ teaspoon allspice
• ¼ cup pine nuts, toasted
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

For the topping:

• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 2 tablespoons fresh parsley, chopped

For the sauce:

• 1 cup marinara sauce
• ½ cup beef broth
• 1 teaspoon dried basil

Instructions

1. Prepare the eggplants:
   • Preheat your oven to 400°F (200°C).
   • Score the flesh of each eggplant half in a crosshatch pattern, being careful not to cut through the skin.
   • Brush with olive oil and sprinkle with salt and pepper.
   • Place on a baking sheet cut side down and roast for 25-30 minutes until tender.
   • Let cool, then scoop out the flesh, leaving about ½ inch of flesh attached to the skin to create "boats."
   • Chop the scooped-out eggplant flesh and set aside.
2. Prepare the beef filling:
   • In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
   • Brown the ground beef, breaking it up as it cooks, about 5-7 minutes.
   • Add onions and garlic, cooking until softened, about 3 minutes.
   • Stir in bell pepper and reserved chopped eggplant flesh.
   • Add tomato paste, diced tomatoes, oregano, cinnamon, paprika, and allspice.
   • Cook for 10 minutes, stirring occasionally, until most liquid evaporates.
   • Stir in pine nuts and fresh parsley.
   • Season with salt and pepper to taste.
3. Prepare the topping:
   • In a bowl, combine breadcrumbs, Parmesan cheese, olive oil, oregano, and parsley.
   • Mix well until the breadcrumbs are evenly coated.
4. Prepare the sauce:
   • In a small bowl, mix marinara sauce with beef broth and dried basil.
   • Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish.
5. Assemble the boats:
   • Arrange the eggplant boats in the baking dish.
   • Fill each boat generously with the beef mixture.
   • Sprinkle the breadcrumb topping evenly over each filled boat.
   • Pour the remaining sauce around the eggplants.
6. Bake:
   • Reduce oven temperature to 375°F (190°C).
   • Cover with foil and bake for 20 minutes.
   • Remove foil and bake for another 15-20 minutes until the topping is golden brown and crispy.

7. Let rest for 5-10 minutes before serving.

Serving Suggestions

• Serve with a fresh Greek salad and warm pita bread
• Garnish with additional fresh parsley and a dollop of tzatziki sauce
• Pair with a medium-bodied red wine like Merlot or Chianti

This elegant dish brings together the meaty texture of eggplant with savory spiced beef, creating a sophisticated meal that's still comforting and approachable. Perfect for a special dinner party or when you want to elevate your weeknight cooking!