How to Make Eggplant Boats

Ingredients

• 3 medium eggplants
• A pinch of salt
• A pinch of pepper
• A pinch of paprika
• A little oil
• Rice:
• 1 cup basmati rice, or any type
• 2 tablespoons oil, butter, or ghee
• 1 medium onion
• 2 cloves garlic
• 100 g minced meat
• 1 medium tomato, diced
• 3 tablespoons red bell pepper, diced
• 2 cups meat stock or water
• 1 teaspoon seven-spice blend
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• Toasted nuts, for serving
• A pinch of parsley, for serving
• Accompanying sauce for eggplant boats:
• 1/2 cup tahini
• 1/2 cup water
• A few tablespoons lemon juice
• 1 mashed garlic clove
• Salt
• To make maamoul tart by Umm Taha, click the link Maamoul Tart
• Click the link to make Papaya Jam

Method

1. Wash the eggplants, cut them lengthwise, and score them lengthwise and crosswise without cutting all the way through to the bottom.
2. Brush the eggplants with oil, then season with pepper, salt, and paprika. Bake them in an oven at 180°C until the eggplants are tender.
3. In a pot over heat, add the oil and onion and stir well until the onion softens.
4. Add the garlic and stir again until fragrant.
5. Add the meat and stir until cooked.
6. Add all the spices to the meat and stir again.
7. Add the red bell pepper and stir.
8. Add the tomato and stir again until it dries out and softens.
9. Add the meat stock, add salt, and stir, then cover. Once it has boiled for a while, reduce the heat and cover for about 15 minutes.
   Timers: 15 min
10. Take the eggplants and press them down slightly. Add the rice on top, then garnish with nuts and parsley.
11. Mix the tahini with the water well, being careful to avoid lumps.
12. Add the lemon juice and mix again.
13. Add the salt and mashed garlic, and mix all the ingredients until well combined and smooth.
14. Serve the eggplant boats with tahini sauce alongside a green salad.