Recipes
non-veg
Middle Eastern eggplant boats
By Aditi Sharada
⏳ Prep Time: 60 minute
28 Jan 2020
Nutritional Overview
Calories
198 kcal
Protein
21.2 gm
Carbs
13 gm
Fats
6.8 gm
Ingredients
Eggplant halved and hollowed 80g
Lean goat meat 80g
Onion 40g (finely chopped)
Garlic 5g (finely chopped)
Tomato 75g (pureed)
Pomogranate seeds fresh 10g
Epigamia Greek yoghurt 25g
Cumin powder 5g
Paprika powder 5g
Parsley 1tbsp (chopped)
Butter 5g
Mint leaves for garnish
Method
Step 1
Slice the eggplant by length and hollow out the centre, leave some flesh (traditionally whole eggplant are used ans fried to cut down calories remove the hollowed out part and keep aside). After hollowing out the weight of eggplants to be used for the dish must be g
Step 2
Take g butter, add to nonstick pan on high flame, add the hollowed eggplant, cover the lid and cook for minutes, I also added some splashes of water so that eggplant doesn't burn. (you can also roast in oven for mins at °F)
Step 3
Remove the eggplant from the pan, keep aside
Step 4
In the same nonstick pan, on medium flame add g butter +g onion and saute for minutes. Add g garlic and saute for -mins.
Step 5
Add tomato puree, salt as per taste and saute for mins. Add cumin powder g, paprika powder g and saute for minutes.
Step 6
Add lean goat mince g, add ml water and mix it well. Cook for -mins.
Step 7
Add parsley tbsp chopped. Switch off the flame. Season with salt if needed.
Step 8
Spoon the goat mixture in hollowed out eggplant.
Step 9
Spoon g of Greek yoghurt over the stuffed eggplants. Sprinkle the g pomogranate seeds over the stuffed eggplant.
Step 10
Garnish with mint leaves.
Step 11
For vegan and vegetarian options seitan mince or soya granules can be used. Instead of yoghurt vegans can use tahini sauce. Macros will differ accordingly.
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