Aubergine Boats Meat Stuffing With Gruyere And Cognac Recipes

EGGPLANT PARMESAN BOATS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
• Chop the remaining eggplant and reserve.
• Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
• Bake for 10-15 minutes.
• Heat olive oil in medium skillet over medium heat.
• Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
• Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
• Add marinara sauce and cook for another 3-5 minutes.
• Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
• Bake for 10-15 minutes, or until cheese is melted.
• Sprinkle with basil and serve.
• Enjoy!

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

EGGPLANT PARMESAN BOATS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing the skin on the other side.) Place the halves on the lined baking sheet flesh-side up.
• Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. Remove the eggplant from the oven and spread 1/4 cup marinara on each half, then top with the cheeses. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. Allow to cool slightly before serving.

AUBERGINE BOATS ( MEAT STUFFING WITH GRUYERE AND COGNAC)

Steps:

• Cut the aubergines in half lenghtwise. Score the flesh and cook in a frying pan with 3 tbsp oil, flesh side down for 5-6 minutes.
• Cool then dig out the centre taking care not to break the skin. Take the flesh and chop into small chunks.
• saute the onions in 2 tbsp oil, when soft add the meat and after 4 minutes add the tomatoes, aubergine flesh and cognac. Season and cook for 3 minutes. Ad the herbs.
• In a small pan cook the butter together with the flour for a minute, then add the warmed milk and with the help of a whisk cook for 4 minutes to make a bechamel sauce. Set aside and add half the gruyere to the bechamel as well as the juice of half a lemon. Season with salt and pepper and a pinch of nutmeg.
• When it cools to just warm add the egg and mix.
• Fill the aubergine boat, alternating with layers of meat and bechamel, then finishing with a good sprinkling of grated gruyere.
• Bake in a preheated oven at 220C.