Name: Fragrant eggplant boats with vegetable filling, baked in the oven
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Eggplant - 2 pcs.; Tomato (tomato) - 150 g; Sweet red pepper - 150 g; Bulb onions - 80 g; Carrot - 70 g; Garlic - 4 clove; Refined vegetable oil - 3 tbsp.; Sweet ground paprika - 1 tsp.; Zira - ½ tsp.; Dried greens - 1 tsp.; Ground black pepper - to taste; Salt - to taste; Greens and paprika for serving - to taste

Ukrainian

Eggplant boats with vegetables, made from vegan ingredients, will be a real discovery for vegans and those fasting. The secret to the appetizing taste lies in the spices and fragrant herbs that make this dish incredibly aromatic and delicious. They are ideal both hot and chilled, as well as a side dish to meat or with the addition of cheese before baking.


Cut the eggplants lengthwise in half, leaving the stems on for beauty and strength. So that half of the stem remains with each boat. This is not just a decorative element: the stem will provide additional structural strength.


Make deep lattice cuts into the eggplant flesh, without touching the skin. Rub with salt, drizzle with oil, and bake in the oven at 200°C for 20 minutes, until soft and fragrant.


Peel and finely chop the onion, mince the garlic. Wash the carrots and grate them on a coarse grater. Prepare the ingredients for further processing.


Remove the seeds from the pepper and dice it. Dice the tomatoes into small cubes, after first cutting out the hard parts.


In a frying pan, heat the oil, add the onion, carrots, and garlic. Sauté for 3 minutes, stirring. Add the pepper, paprika, cumin, and dried herbs. Fry for another 4–5 minutes, creating a fragrant base.


Add the tomatoes to the skillet with the vegetables, season with pepper and salt. Simmer, stirring, for 5–7 minutes so that all the flavors come together in a harmonious symphony.


Take the eggplants out of the oven and gently press down on the pulp with a spoon to create hollows for the filling. Prepare the boats to meet their vegetable treasure.


Spread the filling onto the eggplant boats and bake in the oven for another 10 minutes. Sprinkle with herbs and serve, enjoying the aroma and taste.


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Fragrant eggplant boats with vegetable filling, baked in the oven

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