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Photo of Yummy Eggplant Boats by Nahida Akter at BetterButter
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Yummy Eggplant Boats

Mar-05-2018
Nahida Akter
5 minutes
Prep Time
45 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Yummy Eggplant Boats RECIPE

It is really a finger lickings recipe.A baked eggplant stuffed with poha,cooked rice, chicken .coated with mouth watering tomato puree, flavour full garlic,thyme leaves,lamon juice.it goes parfect with chapati,plain rice,bread or plain polav rice.or u can have it with out any thing.

Recipe Tags

  • Basic recipe
  • Main Dish
  • Breakfast and Brunch
  • Side Dishes
  • Healthy

Ingredients Serving: 2

  1. Large eggplant. 1
  2. Oil/ butter. 1 tbs
  3. Shredded garlic. 1/2 tbs
  4. Onion 1/3 cup
  5. Chicken cubes. 1/4 cup
  6. Oregano. 1/3 tsp
  7. Red chilli powder. 1/2 tsp
  8. Chopped tomatoes. 1/4 cup
  9. Black pepper powder. 1/2 tsp
  10. Shredded carrots. 3 tbs
  11. Scooped eggplant
  12. Tomato puree. 3 tbs
  13. Salt 1/2 tsp
  14. Lamon juice. 1tbs
  15. Shredded green chilli. 1 tsp
  16. Thyme leaves. 2 tbs
  17. Ginger. 1 tsp
  18. Flatten rice/ poha. 1/4 cup
  19. Cooked rice. 2 tbs
  20. Foil paper
  21. Sufficient salt to make pan oven

Instructions

  1. CUT 1 EGGPLANT LENGTHWISE, SCOOP OUT THE SKIN FROM INSIDE, KEEP THE SIDES THICK
  2. SOAK 1/2 CUP POHA IN SOME WATER, DRAIN, KEEP ASIDE
  3. HEAT 1 TBSP OIL, ADD 1/2 TBSP CHOPPED GARLIC, SAUTE TILL BROWN
  4. ADD 1/4 CUP ONION, SAUTE TILL TRANSLUCENT
  5. ADD 1/4 CUP CHICKEN CUBES
  6. ADD 1/4 TSP OREGANO, 1/2 TSP RED CHILLI POWDER
  7. ADD 1/4 CUP CHOPPED TOMATOES, 1/2 TSP PEPPER POWDER
  8. ADD 3 TBSP GRATED CARROTS, THE SCOOPED EGGPLANT SKIN
  9. ADD 3 TBSP TOMATO PUREE
  10. ADD SALT, 1 TBSP LEMON JUICE
  11. ADD 1 TSP EACH OF CHOPPED GREEN CHILLIES & GINGER
  12. ADD 2 TBSP FRESH TBYME / CORIANDER, 1/4 CUP SOAKED POHA
  13. ADD 2 TBSP COOKED RICE, MIX
  14. COVER & COOK FOR 5 MINS, TAKE OFF HEAT
  15. ADD 1EGG, MIX
  16. BRUSH OIL ON THE EGGPLANT BOAT
  17. FILL WITH READY STUFFING
  18. SPREAD A THICK LAYER OF SALT IN A NONSTICK PAN, SET A STAINLESS STEEL STAND
  19. WRAP THE STUFFED EGGPLANT WITH FOIL PAPER
  20. PLACE ON THE STAND, COVER & COOK ON LOW HEAT FOR 30 MINS
  21. UNWRAP & IT'S READY TO SERVE
  22. SERVE WITH A POACHED EGG, IT'S DELICIOUS !

Reviews (1)  

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Preeti Gurung
Mar-06-2018
Preeti Gurung   Mar-06-2018

Beautiful recipe! Thanks for sharing

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