Stuffed and baked eggplant boats are an original, interesting, appetizing and very tasty dish. This meal is great for lunch and dinner.
It is necessary
- small eggplant (about 14 cm long) - 2 pcs,
- tomato - 2 pcs,
- one red or yellow bell pepper (you can take half at a time),
- one onion,
- garlic - 2-3 cloves,
- smoked bacon or brisket - 50-70 grams,
- bulgur - 50 grams,
- vegetable oil - 1 tablespoon,
- salt, ground black pepper and a mixture of Italian herbs to taste.
Instructions
Step 1
Cut the smoked bacon into small strips.
Heat the oil in a skillet and fry the bacon strips over medium heat.
Step 2
Cut the peeled onion and garlic into small cubes.
Add the onion and garlic to the fried bacon and continue cooking together until soft.
Add bulgur to the pan to the bacon and cook for 3-4 minutes with constant stirring.
Step 3
Peel the bell pepper from seeds and cut into centimeter pieces.
Grind the tomatoes in a blender until puree.
Add pepper and tomato puree to the pan with bacon and bulgur. Stir, salt a little, season with ground pepper and herbs. We simmer our filling over low heat for about 10-15 minutes, during which time the bulgur will absorb the liquid and swell.
Step 4
Cut the eggplants lengthwise into two halves.
We remove the pulp from the eggplant. Put the eggplants peeled from the pulp in a baking dish.
Step 5
We stuff each eggplant with ready-made bulgur filling, fried bacon and vegetables.
Cover the eggplant mold with foil and put in the oven. We bake at 200 degrees for about 20 minutes, then remove the foil from the eggplant and cook for another 15-20 minutes.
Step 6
Our original and delicious dish is ready. Sprinkle the eggplants with bulgur with chopped fresh herbs and serve.
