Eggplant Boats Recipe
Summary
Preparation Time10 MinCooking Time14 Min
Ready In24 MinDifficulty LevelMedium
Health IndexAverageServings1
HealthyLow Fat
Ingredients
| Eggplant | 1 Small | |
| Salt | 1/2 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), shredded | |
| Margarine | 1 Teaspoon | |
| Plain non-fat yogurt - 3/4 cup | ||
| Cornstarch | 1 1/2 Teaspoon | |
| Almonds | 1/2 Ounce, finely chopped | |
| Dark raisins | 2 Tablespoon, chopped | |
| Seasoned dried bread crumbs - 1 tablespoon plus 1 1/2 teaspoons | ||
Directions
GETTING READY
1. Lengthwise slice eggplant and cut into half.
2. Scoop the inner pulp leaving 1/4-inch-thick shells.
3. Season the inner side of each shell with salt and keep aside.
4. Cut the eggplant pulp into small cubes.
5. In a small bowl, mix half of the almonds and 1 tablespoon plus 1 teaspoon raisins; keep aside.
6. In another small mixing bowl, put together remaining almonds, remaining raisins and the bread crumbs; keep aside.
MAKING
7. In a 1-quart microwavable casserole, blend diced eggplant with onion, carrot, and margarine.
8. Cook covered on High for 4 minutes until the eggplant is tender; , stir once in every 1 minute,
9. Stir in yogurt and cornstarch.
10. Cover and cook again for on High for 1 minute until the mixture thickens.
11. Stir in the almond-raisin mixture in the cooked eggplant and keep aside.
12. Spoon half of the eggplant mixture into the reserved eggplant shell and cover the top with bread crumb mixture.
13. Similarly, stuff the other eggplant shell with the remaining mixtures.
FINALISING
14. In a 1-quart microwavable casserole, place the stuffed eggplants with the cut side up.
15. Cover and cook on High for 9 minutes; ΒΌ turn the casserole after every 3 minutes.
16. Let it stand for 2 minutes.
SERVING
17. Serve hot.
1. Lengthwise slice eggplant and cut into half.
2. Scoop the inner pulp leaving 1/4-inch-thick shells.
3. Season the inner side of each shell with salt and keep aside.
4. Cut the eggplant pulp into small cubes.
5. In a small bowl, mix half of the almonds and 1 tablespoon plus 1 teaspoon raisins; keep aside.
6. In another small mixing bowl, put together remaining almonds, remaining raisins and the bread crumbs; keep aside.
MAKING
7. In a 1-quart microwavable casserole, blend diced eggplant with onion, carrot, and margarine.
8. Cook covered on High for 4 minutes until the eggplant is tender; , stir once in every 1 minute,
9. Stir in yogurt and cornstarch.
10. Cover and cook again for on High for 1 minute until the mixture thickens.
11. Stir in the almond-raisin mixture in the cooked eggplant and keep aside.
12. Spoon half of the eggplant mixture into the reserved eggplant shell and cover the top with bread crumb mixture.
13. Similarly, stuff the other eggplant shell with the remaining mixtures.
FINALISING
14. In a 1-quart microwavable casserole, place the stuffed eggplants with the cut side up.
15. Cover and cook on High for 9 minutes; ΒΌ turn the casserole after every 3 minutes.
16. Let it stand for 2 minutes.
SERVING
17. Serve hot.
Chef
