Don’t you just love eggplants? They’re like the best vegetable ever! They’re perfect and they fit every dining table. In Baba Ghanoug they’re just incredible, in Moussaka absolutely delicious, and as for its usual rice stuffed version which is an Egyptian dish it’s almost everyone’s favorite.

Did you know that eggplants are actually full of iron? they even have a higher source of iron than spinach! I mean I’ve lived my whole life believing in that myth, while watching Popeye as a child and eating spinach even when I didn’t want to just to be as strong as him! 

This time, I decided to add a little twist to my normal eggplant recipes. Since I’m working hard on eliminating my carbs intake, I decided to create this easy peasy recipe that doesn’t need any side dishes. Maybe a simple side salad will do!

All you need for your Eggplant Boats is:

-3 Eggplants 

-1/2 kilo lean minced meat

– 1 large onion

– 1 tsp salt

– 1 tsp pepper

 – 1 TBSP olive oil or vegetable oil

– Light mozzarella * optional *

Instructions:

– Place your skillet/pan on medium heat and add your oil and onion until it becomes translucent.

– Add in your minced meat, salt ,and pepper and stir until cooked.

–  Cut your eggplants in half and remove their inside parts.

–  Add your cooked minced meat in the empty part of your eggplant.

–  Place your eggplants in a pan and place the pan in the oven for 40 minutes at 180 degrees.

– If you wanna add mozzarella cheese, you can add them 5 mins before the Eggplants are finally cooked so they can just easily melt on top of your boats.

You can see I also added some zucchini as well, and it tasted heavenly!