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Serve hot, optionally garnished with fresh parsley or grated cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Variations:
Use ground lamb for a richer flavor.
Add chopped bell peppers or mushrooms to the filling for extra veggies.
Top with shredded mozzarella or parmesan cheese before baking.
FAQ:
Q: Can I make this vegetarian?
A: Yes! Substitute the meat with cooked lentils or a mix of sautéed mushrooms and vegetables.
Q: How do I prevent the eggplant from getting soggy?
A: Salt the scooped eggplant flesh and let it sit for 15 minutes to draw out excess moisture, then pat dry before cooking.
Q: Can I prepare this dish ahead of time?
A: Yes, assemble the boats and store them in the fridge before baking. Bake when ready to serve.
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