Sometimes I buy random things at the grocery store without a plan. When I picked up these cute little mini eggplants I wasn’t quite sure what I felt like making. I didn’t feel like making more spicy babaganoush, so I made up this recipe using things I had on hand. I think this was the first dish I made with my beef delivery. Yeah, it’s been in the hopper for a while…

Eggplant Boats – serves 4-6

• 4 small eggplants, cut in half
• 3 tomatoes, chopped
• 2 cloves of garlic, chopped
• one small onion, chopped
• 1/4 cup of basil, chopped
• olive oil
• salt and pepper
• one pound of ground beef

Preheat oven to 375 degrees. Mix together chopped tomatoes, basil, garlic, onion. Drizzle on some olive oil. Let it sit while you finish prepping.

Slice your eggplants in half and scoop out the flesh. I scored them with a knife to make this easier.

All scooped out.

You could bake them to soften them up, but I put mine in a pan for a while, brushed with some oil. Cook on medium heat for about 5 minutes.

Mix the eggplant innards with the tomato mixture

Toss it all in a pan and reduce, as the tomatoes will let off some liquid.

Add ground beef and continue to cook until it is browned. It’s okay if it’s still a bit pink in spots because it will continue to cook in the oven.

Place your hollowed out eggplants in a pan

Fill with the mixture and top with cheese (optional). Cover with foil and bake for 45 minutes, or until the eggplant is soft all the way through.

Serve hot. With a cold drink.