If you’re looking for a wholesome, plant-based meal that bursts with flavor and color, these Roasted Eggplant Boats with Savory Vegetable Stuffing are the perfect solution. This dish celebrates the natural richness of vegetables while adding a touch of spice and smokiness that will tantalize your taste buds. With its tender roasted eggplant, zesty vegetable medley, and a comforting tomato-based sauce, this recipe will quickly become a favorite in your kitchen. Whether you’re serving it as a main course or a hearty side, these eggplant boats are both visually stunning and deliciously satisfying.
Ingredients:
For the roasted eggplant:
- 8 small eggplants
- Salt to taste
- Vegetable oil for roasting
For the vegetable stuffing:
- 160 grams of chopped onion (1 medium onion)
- 120 grams of chopped bell pepper (1 medium bell pepper)
- 15 grams of grated garlic (about 1 tablespoon or 5 cloves)
- 1 chopped chili pepper (optional, adjust to taste)
- 250 grams of chopped tomatoes (2 medium tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Black pepper to taste
For the sauce:
- 1 tablespoon of tomato paste (15 grams)
- 1 cup water (240 ml)
- 1 teaspoon vegetable bouillon
- Salt and black pepper to taste
For garnish:
- Fresh parsley, chopped
Instructions:
- Prepare the Eggplants:
- Preheat your oven to 200°C (400°F).
- Slice each eggplant lengthwise, and using a spoon, gently scoop out some of the flesh to create “boats.” Lightly salt the insides and set them aside for 10 minutes to remove excess moisture.
- Pat the eggplants dry with a paper towel and brush them with a bit of vegetable oil.
- Arrange them on a baking sheet and roast for 20-25 minutes or until they are golden brown and tender. Set aside to cool slightly.
- Make the Vegetable Filling:
- In a large skillet, heat a little oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the chopped bell pepper and garlic, stirring for another 3-4 minutes until fragrant.
- Stir in the chopped tomatoes and chili pepper (if using), and season with ground cumin, smoked paprika, and black pepper. Allow the mixture to cook until the tomatoes break down and the flavors meld together, about 10 minutes.
- Taste and adjust seasoning if necessary. Remove from heat and set aside.
- Prepare the Tomato Sauce:
- In a small saucepan, whisk together the tomato paste, water, and vegetable bouillon.
- Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally. The sauce should thicken slightly. Remove from heat.
- Assemble the Dish:
- Spoon the vegetable filling evenly into each roasted eggplant boat. Pour the tomato sauce over the stuffed eggplants, ensuring each one gets a nice coating.
- Return the filled eggplants to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld and the sauce to bubble.
- Garnish and Serve:
- Once the eggplants are done, remove them from the oven and sprinkle generously with fresh parsley.
- Serve hot as a main dish or as a side alongside rice, couscous, or a fresh salad.
Conclusion:
These Roasted Eggplant Boats with Savory Vegetable Stuffing are not just a feast for the eyes but also a burst of flavor with every bite. The combination of tender eggplant, spiced vegetable filling, and rich tomato sauce makes this dish both satisfying and nutritious. Perfect for a weeknight meal or an impressive dish for guests, these eggplant boats are sure to become a staple in your recipe collection. Enjoy the vibrant tastes of fresh vegetables with this delightful creation!