Stuffed and baked eggplant boats is an original, interesting, mouth-watering and very tasty dish. This food is great for lunch and dinner.
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You will need
- small eggplant (about 14 cm in length) - 2 pcs.,
- tomato - 2 pcs.,
- one red or yellow bell pepper (you can take half)
- one onion
- garlic - 2-3 cloves,
- smoked bacon or brisket - 50-70 grams,
- Bulgur - 50 grams,
- vegetable oil - 1 tablespoon,
- salt, ground black pepper and a mixture of Italian herbs - to taste.
Instruction manual
1
Smoked bacon cut into small stripes.
Heat oil in a pan and fry strips of bacon over medium heat.
2
Peeled onion and garlic into small cubes.
Add the onion and garlic to the fried bacon and continue cooking all together until soft.
Add bulgur to the bacon in the pan and cook for 3-4 minutes with constant stirring.
3
Peppers are peeled and cut into centimeter slices.
Grind the tomatoes in a blender until mashed.
Add pepper and tomato puree to the pan with bacon and bulgur. Mix, salt a little, season with ground pepper and herbs. We simmer our filling on a small fire for about 10-15 minutes, during which time the bulgur will absorb the liquid and swell.
4
Cut the eggplant lengthwise into two halves.
We remove the flesh from the eggplant. We lay eggplant peeled from the pulp in a baking dish.
5
We stuff each eggplant with a ready-made filling of bulgur, fried bacon and vegetables.
Cover the eggplant dish with foil and put in the oven. We bake at 200 degrees for about 20 minutes, then remove the foil from the eggplant and cook another 15-20 minutes.
6
Our original and delicious dish is ready. Sprinkle eggplant with bulgur chopped fresh herbs and serve.