Grilled Stuffed Eggplant Boats
- 1 cup cooked rice OR the insides from one eggplant, cubed (as much as will fit) OR a combo of rice and insides of eggplant
- 1 can 8 oz tomato sauce
- ½ teaspoons each oregano, basil, parsley fresh or dried
- 1 teaspoon garlic powder or 3 cloves minced fresh garlic
- pinch cayenne pepper
- 2 chopped fresh plum tomatoes
- Garnish with shredded blend of mozzarella and/or provolone cheese
- ¼ cup grated cheese
- extra virgin olive oil
- 1 or 2 tablespoons chopped green pepper or use jar roasted peppers
- On a cutting board, cut the eggplant lengthwise in half.
- With a sharp knife carve out each middle leaving the bottom and sides around ½ inch thick all around.
- In a medium size bowl mix everything together including the meat, if using, but not the cheese.
- Fill the boats with the rice or cubed eggplant mixture. Top with shredded mozzarella and provolone cheese. Drizzle with olive oil.
- Place on a large greased piece of foil and pull the sides of the foil up around the boats. Grill on low until fork tender, around 35 minutes.
- If baking in the oven, bake in a preheated 350 degree hot oven on a foil lined cookie sheet and drizzle egg plants tops with olive oil.
Recipe by Wishes and Dishes at https://wishesndishes.com/grilled-stuffed-eggplant-boats/
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