Eggplant Boats Recipe

1      Reviews by:    Thelma Fowler   Eggplant Boats Recipe can be prepared ahead and baked prior to eating and are easy to prepare using basmatic rice, eggplant, onion, garlic, bell pepper, mushrooms, olive oil, cheddar cheese, egg, marjoram, black pepper and hazelnuts. Food Category:    Vegetables Cuisine Origin:    West Coast    Servings:4 Calories per Serving:383 Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   25 Minutes Total Time:   55 Minutes

INGREDIENTS

• 2/3 cup brown basmatic rice
• 2 medium-size eggplants, halved lengthwise
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 small green bell pepper, chopped
• 1/2 cup sliced mushrooms
• 3 tablespoons olive oil
• 1/2 cup grated Cheddar cheese
• 1 egg, beaten
• 1/2 teaspoon marjoram
• salt and freshly ground black pepper
• 2 tablespoons hazelnuts, chopped

DIRECTIONS

• Boil rice according to the instructions on the package, drain and then cool. Scoop out the flesh from the eggplants and chop. Blanch the shells in boiling water for 2 minutes, then drain upside down.
• Fry the eggplant flesh, onion, garlic, pepper and mushrooms in the oil for about 5 minutes.
• Mix in the rice, cheese, egg, marjoram and seasoning. Arrange the eggplant shells in an ovenproof dish. Spoon the filling inside. Sprinkle with the nuts. Chill until ready to bake.
• Heat the oven to 375°F and bake the eggplants for about 25 minutes, until the filling is set and the nuts are golden brown.

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