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Recipe Card
Stuffed Eggplant Boats
ingredients
- 4 medium eggplants, halved
- 1 bag Success Rice Boil-in-Bag White Rice, cooked according to package instructions
- 1/2 yellow onion, finely diced
- 4 cloves garlic, minced
- 20 ounces ground beef
- 1/2 cup cherry tomatoes, halved
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 1/2 teaspoon red chili flakes (optional)
- 1 teaspoon coriander
- Kosher salt and pepper, to taste
- Olive oil, for cooking
- Fresh parsley, finely chopped for garnish
Yogurt Sauce
ingredients
- 10 ounces Greek yogurt
- 4 cloves garlic, minced
- 2 Persian cucumbers, grated and drained
- 1/2 large lemon, juiced
- 1/4 cup water
- 2 tablespoons fresh parsley, finely chopped
Method
Step 1
Preheat the oven to 375°F.
Step 2
Place eggplant halves on a lined sheet pan, skin side down. Brush the inside of each eggplant with olive oil, season with a pinch of salt, and bake for 30-40 minutes or until golden brown and fork tender.
Step 3
While the eggplant cooks, combine all of the yogurt sauce ingredients and set aside.
Step 4
Heat olive oil in a large pan over medium heat.
Step 5
Add onions and garlic and sauté for 2 minutes or until onion becomes translucent.
Step 6
Add beef to the same pan, cook until browned, and crumble using a wooden spoon or spatula.
Step 7
Add cherry tomatoes, Success Rice Boil-in-Bag White Rice, and all of the spices. Mix until combined.
Step 8
Once cooked, press down the insides of each eggplant half with a fork to create space for the filling.
Step 9
Add a large scoop of yogurt sauce to each plate and spread it into a circle. Place an eggplant on each plate and fill with the rice and beef mixture.
Step 10
Add more yogurt sauce on top if desired, and garnish with fresh parsley.