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Instructions:
Prep the Eggplant Boats: Preheat your oven to 200°C (400°F). Cut the eggplants in half lengthwise and carefully scoop out most of the flesh, leaving a border of about 1 cm (½ inch) to create a boat shape.
Don’t discard the flesh, you can use it for another recipe! Brush the inside of the eggplant halves with olive oil and season generously with salt, pepper, sweet paprika, and oregano. Place the seasoned eggplant halves on a baking sheet.
Bake the Eggplant Shells: Bake the empty eggplant halves in the preheated oven for 20 minutes, or until tender and slightly softened.
Sautéing the Base: While the eggplants bake, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent.
Veggies Join the Party: Add the chopped bell peppers and minced garlic to the pan with the onions. Sauté for another 2-3 minutes, or until the peppers are softened.
Searing the Meat: Add the ground meat to the pan and cook, breaking it up with a spoon, until browned.
Spice it Up!: Season the meat mixture with salt, pepper, sweet paprika, cumin, grated ginger, and ground coriander.
Tomatoey Goodness: Stir in the tomato puree and water. Bring to a simmer and cook for 10-15 minutes, or until the mixture thickens slightly.
Assemble and Bake Again: Remove the baked eggplant halves from the oven. Fill each half with the cooked meat and vegetable mixture. Top generously with a mixture of grated mozzarella and Parmesan cheese. Sprinkle with dried oregano and a drizzle of olive oil for extra flavor.
Melty Cheese Perfection: Return the filled eggplant boats to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and golden brown.
Serve and Enjoy!: Remove the baked eggplant boats from the oven and let them cool slightly before serving. Enjoy this delicious and unique take on eggplant!
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