When the warm and sunny season comes, then there are much more vegetables around. We often want to replace fatty meat and flour dishes with light vegetable and tasty ones. You always want to eat deliciously, and therefore it's time to remember your favorite dish - baked eggplant stuffed with various delicious fillings.

As a filling, you can use many different products. It will be delicious with vegetables and mushrooms. Minced meat or chicken fillet with garlic, herbs and cheese. There are so many recipes for cooking eggplant in the oven that your eyes just run wide. Very often, garlic and cheese are added to the filling, because when baked, the golden crust will make the eggplants also beautiful.

Baked eggplant can be eaten hot, like a real lunch or dinner. And you can prepare in advance and let it cool, then you will get a great cold appetizer for the holiday or the arrival of guests.

This dish does not take much time, almost any method of cooking will take you about half an hour, most of which eggplant will be baked in the oven.

But let's see how you can deliciously cook stuffed baked eggplants.

For anyone who loves eggplant, this is a familiar and favorite recipe. Baked eggplants perfectly retain their own taste, and if you add a few vegetables to them, and bake with a cheese crust, you get a delicacy just lick your fingers. One of my favorite recipes, and I love it for its simplicity and speed of preparation. You can please both yourself and your guests with such yummy in a matter of minutes.

You will need:

• medium-sized eggplant - 3 pieces;
• carrots - 1 piece;
• onion - 1 piece;
• sweet pepper - 1/2 piece;
• cheese - 100-150 grams;
• greenery;
• salt and pepper to taste.

You will need:

1. Cut a clean ripe eggplant without dents lengthwise into two halves along with the skin. The skin is needed for the rigidity of the eggplant boat, if you do not like it, you can not eat it in the end. With a fork, a delicious core goes perfectly. Cut out the core of the eggplant. To do this, make a circular incision along the skin, and then transverse. Each piece can then be pry with a knife or spoon and removed.

2. Cut the extracted eggplant pulp into medium-sized cubes, much like you cut vegetables into a soup or salad. Later we will lay them back as part of the filling. Salt these pieces and leave for now.

3. Cut the onion into thin slices and fry in vegetable oil until soft. Then add grated carrots to the pan.

4. When both the carrots and onions have softened, add the eggplant pieces to the pan. De-seeded sweet red pepper and cut into cubes. Put them in a pan with the rest of the vegetables and stew a little, about 10 minutes will be enough. Remember to lightly salt and pepper to taste.

5. Cool the vegetable stew a little, what happened in the pan and start stuffing the boats with it from the rest of the eggplant.

6. Cut out rectangles from the foil and wrap them around the bottoms of the eggplant boats. Spread the eggplant on a baking sheet and sprinkle with chopped herbs on top.

7. Place the eggplants in a preheated oven at 180 degrees and bake for 25-30 minutes. After that, take it out and sprinkle with grated cheese. Return to the oven for 10 minutes until the cheese is melted and nicely browned.

Let the cooked eggplants cool down a little and you can serve them on the table. These delicious baked eggplants can also be served cold and make a great appetizer.

Baked eggplant with cottage cheese, garlic and dill

This time we will bake eggplants with a delicious cheese and curd filling. Very gentle and pleasant combination with a light spice of garlic. Again, eggplant pulp will also be included in the filling. The result is a juicy and fragrant dish, tasty and healthy, because nothing is fried anywhere, no fat is added.

You will need:

• eggplant - 2 pcs;
• low-fat cottage cheese - 150 grams;
• hard cheese - 150 grams;
• egg - 1 piece;
• garlic - 1 clove;
• fresh dill, basil and parsley - 2-3 branches each;
• salt to taste.

Cooking:

1. Cut the clean eggplant in half. You don’t need to peel, you can even leave the stem, because the vegetable itself will turn into a plate, and we will only eat the contents.

2. Put water in a large saucepan on the stove and let it boil, put the eggplant in it for 7-10 minutes so that they cook until soft.

3. Take a separate bowl while the eggplant is cooking, prepare the filling. Dense low-fat cottage cheese crumble and put in a bowl, grate the same cheese on a coarse grater. Squeeze the garlic through a press.

4. Break one raw egg into a bowl of cottage cheese with cheese, it will give the components a strong bond and will be deliciously baked later in the oven. Finely chop the greens and add there too. Mix everything well.

5. Cool the cooked eggplants a little. Then take a tablespoon and use it to remove the pulp from the halves of the vegetable. Cut it into smaller pieces a little and mix with the prepared filling. Lightly salt and pepper to taste.

6. Refill the resulting empty eggplant skin boats by putting the filling in them. Lay the eggplant on foil or parchment paper on a baking sheet. and put in the oven for 15-20 minutes at a temperature of 180 degrees. The oven must be preheated.

When baked eggplants with cottage cheese and garlic are ready, they will be covered with a beautiful golden brown. Take them out of the oven and arrange nicely on a platter.

Delicious both hot and cold, perfect for a holiday or a light hearty dinner for two. Bon Appetit!

Eggplant stuffed with chicken breast and cheese

Stuffed baked eggplant can be not only a light vegetable snack, but also a very satisfying and nutritious dish. If you stuff eggplants with meat, then here you have a full meal for the whole family no worse than stuffed peppers, for example. Cheese crust will be a wonderful decoration. Many will agree with me that vegetables baked with cheese immediately become twice as tasty.

You will need:

• large eggplant - 2 pieces;
• chicken breast - 250-300 grams (1 piece of fillet);
• hard cheese - 100 grams;
• garlic - 1 clove;
• olive oil;
• Provence herbs and paprika - 1/2 teaspoon each;
• salt and pepper.

Cooking:

1. In order for the chicken breast filling to turn out juicy and tasty, you need to marinate the meat a little. Cut the breast into small pieces, put in a small plate. Add half a teaspoon of dried Provence herbs and the same amount of ground sweet paprika. Drizzle lightly with olive oil, no more than a tablespoon. Squeeze a clove of garlic to the chicken, you can grate it on a fine grater. Salt to taste and mix. Leave to marinate for a while while we prepare the eggplants themselves.

2. Prepare eggplant. Wash them, remove the stems and cut in half lengthwise. Put the eggplant halves in a baking dish, drizzle a little with olive oil and bake in the oven at 180 degrees for 20-25 minutes. During this time, the eggplant will be baked, soft and lightly browned on top.

3. Now you need to pull the pulp out of the eggplant without damaging its skin. Make a circular cut along the edge, and then pull out the middle with a spoon.

4. Cut the pulp that was cut into pieces and mix with the chicken meat that has marinated by this time. Salt the mixture a little, as the eggplant is not salty.

5. Place the eggplant/chicken mixture back into the skins, flatten evenly, and bake in the oven for 20 minutes.

6. After 20 minutes, remove the stuffed eggplant from the oven and sprinkle with grated cheese. Return to bake for another 5-7 minutes, until the appetizing cheese crust is browned.

Since the chicken itself is quickly cooked, and it was also marinated in advance, after half an hour of baking, the dish will be completely ready to eat. Let the eggplant cool slightly and serve with fresh herbs. Delicious lunch is ready!

Greek-style eggplant baked in the oven with ground beef and feta cheese

Continuing the theme of meat filling for stuffed baked eggplants, I can’t help but remember and show you this recipe. Feta cheese is closely associated with Greece, most likely because, but believe me, in this form it is no less beautiful. The filling is prepared from minced meat fried with tomatoes with the addition of pieces of feta. It turns out incredibly tasty and I highly recommend trying this dish.

We have already used vegetables as a filling, minced meat and even chicken too, let's turn to another favorite and tasty product. Mushrooms, or rather champignons, are ideal for this dish. If it is the season of forest mushrooms, then you can use them, but we have champignons available all year round and without any problems in any store. Plus, their delicate slightly sweet taste goes well with eggplant.

You will need:

• eggplant - 3 pieces;
• champignons - 500 grams;
• hard cheese - 150 grams;
• garlic - 2-3 cloves;
• fresh herbs (onions, dill, parsley) - in a small bunch.

Cooking:

1. Wash, dry and cut each eggplant into two halves. Cut the core of each part in the form of a lattice and salt. Let the eggplant sit for 10 minutes until it releases its juices, then pat the juices out with a paper towel.

2. Place eggplant halves in hot oil to fry. Brown the eggplant in a skillet until the center softens. Set them aside to cool slightly on a paper towel to absorb excess oil.

3. While the eggplants are cooling, prepare the filling. To do this, cut fresh champignons into smaller pieces and fry in butter. Salt them and lightly pepper them, let the excess liquid evaporate and lightly brown.

4. Grate the cheese. Chop greens with a knife and mix with cheese. Add very finely chopped garlic to them. Finally, mix this mixture with freshly fried mushrooms.

5. Take the cooled eggplant and use a spoon to pull out the pulp from the middle so that a small layer remains on the skin. Chop the pulp with a knife into small pieces. Add the eggplant pieces to the prepared mushroom and cheese filling.

6. Place the filling in each half of the eggplant. Then put stuffed eggplants in a baking dish. Do not forget to grease the form with oil or lay with baking paper. Put the eggplant in the oven for 10 minutes in the oven and bake at 180-200 degrees. There is no need for longer, since all the products and vegetables are already ready, the main thing is to bake the filling and brown it to a delicious crust.

Sprinkle ready-made eggplants with fresh herbs, cut fresh tomatoes and serve for dinner. Also, baked eggplant with mushrooms can be a very satisfying side dish for any meat dish or.

Eggplant Italian style with tomatoes, basil and mozzarella

Mozzarella, tomatoes and basil. Think this is an Italian pizza recipe? No, these are baked eggplant boats with the most delicious filling. An exquisite dish for serving on a festive table or just for your pleasure. Basil should always be fresh and green. So much tastier.

You will need:

• large eggplants - 2 pieces;
• fleshy tomatoes - 2 pieces (or 1 large);
• mozzarella cheese - 100 grams;
• grated parmesan - 30 grams;
• fresh basil - sprig;
• olive oil;
• salt and pepper to taste.

Cooking:

1. First of all, cut the eggplants into two parts lengthwise to make boats. Carefully cut the middle of the flesh with a knife, leaving half a centimeter on the skin.

2. Put the empty eggplants on a baking sheet, lightly drizzle with olive oil, lightly salt and put in the oven for 15 minutes until soft. Temperature 180-200 degrees.

3. At this time, heat a frying pan on the stove with olive oil. Cut the part of the pulp that was taken out of the eggplant into cubes. Place in the pan to fry until they are softened and lightly browned.

4. Cut the tomato into small cubes and add to the eggplant in the pan. Salt lightly and simmer for a few minutes so that the tomatoes release their juice, and then it evaporates. After that, mix the filling with grated parmesan.

5. Cut the mozzarella into small pieces. Tear off the basil leaves from the stems and chop them too. Mix basil and mozzarella.

6. Remove the eggplant from the oven, the remaining pulp should be soft and cooked. Fill each boat with eggplant and tomato filling. Top with mozzarella and basil. In this form, put the stuffed eggplant back in the oven for another 5 minutes.

Mozzarella should melt, which means that a wonderful vegetable dish is ready and it can be served on the table. Bon Appetit!

Eggplant is a very healthy and dietary product. Fried vegetables absorb a lot of vegetable oil. In such cases, they are considered harmful. Therefore, cooks recommend baking eggplant in the oven. There are a lot of recipes with them. There is an opinion that eggplant boats are original and useful. They can even be prepared for the festive table.

The benefits of eggplant

Many vegetables contain large amounts of vitamins. One of them is eggplant. Its beneficial properties support the body throughout the summer. Eggplant contains a lot of fiber, pectin, protein, calcium and other substances. It contains trace elements that are necessary for every organism.

Thanks to pectin, digestion is better stimulated and cholesterol is excreted. Potassium helps the heart work better. With anemia, eggplant is indispensable. The baked fruit is good for diabetics.

There are very few calories in eggplant: it is useful for those who are on a diet. However, it must be remembered that they should not be consumed overripe. After all, a poisonous substance appears in them - the alkaloid solanine, which poisons the body.

The recipe for eggplant boats appeared at the beginning of the 19th century. He became famous all over the world.

Classic Eggplant Boat Recipe

Vegetables are indispensable in summer. They are fried, consumed raw and baked in the oven. Eggplant boats in the oven are very tasty. In order to prepare such a dish, you need the following products:

• Eggplant - 3 pcs. (do not take large ones, they do not always reach readiness).
• Sweet pepper (red and yellow) - 2 pcs.
• Carrots - 120 grams.
• Tomatoes - 2 small or 1 large.
• Onions - 120-130 grams.
• Egg - 1 pc.
• Spices to taste.

The first thing to do is to remove the unpleasant bitterness from the vegetables. To do this, cut the eggplant in half and place them in cold salted water. Leave them on for 40-50 minutes. Place weights on top of vegetables to keep them from floating. Then all the bitterness will come out.

Now take them out of the water on a towel, dry them well and put them in the oven for 5 minutes to soften. They will be easier to work with. After that, remove the core from them, which must be cut into small pieces for minced meat. Set the eggplant aside and move on to the vegetables.

Finely chop the carrots, peppers and onions into strips, tomatoes into cubes. Fry them one by one. First, onions until soft, add carrots to it, after 5 minutes - peppers and tomatoes. Simmer all vegetables until tender. Cool down. Add to eggplant.

Now beat the eggs into the vegetables for bonding. Mix well, stuff the eggplant and bake for 15 minutes.

Set the temperature to no more than 180 degrees. Before serving, you can decorate with herbs, tomatoes and other products. This is a classic eggplant boat recipe. Instead of vegetables, you can come up with other fillings. This is written below.

Eggplant boats with minced chicken

Wash vegetables and remove stems. In order to make it easier to work with eggplants, you can pre-hold them in boiling water or put them in the oven for 5 minutes. They will become soft and easier to cut and peel.

In order to make eggplant boats with minced meat, you need to grind or finely chop 230-250 g of chicken fillet. Add salt and other spices to it, and for smell, you can cut two cloves of garlic. Mix minced meat with one egg so that it holds together and holds better.

Now take the eggplant and remove the core from them. Do not rush to throw it away, as you will need it. Now stuff the eggplants with minced meat, cover them with a core and put in the oven for baking. In 20 minutes your dish will be ready. Very tasty eggplants are obtained. Baked boats can be decorated with any vegetables or herbs.

Eggplant stuffed with mushrooms

Vegetables can be baked with any ingredients. The main thing is that they fit well. In order to make eggplant boats in the oven with mushrooms, you need to prepare the ingredients:

• Eggplant - 3 pcs. medium size.
• Mushrooms - 0.25 grams.
• Onions - 130-150 grams.
• Garlic optional.
• Spices.

Wash the eggplant and remove the stems. Cut them lengthwise and put them in salted cold water to release the bitterness. In the meantime, you can start cooking minced meat.

Skip the onion in the pan until soft, add mushrooms, salt, pepper, fry until tender. Dry the eggplants, put the filling in them. Optionally, you can add garlic and mayonnaise.

Put in the oven for 10 minutes, because the mushrooms are ready, and the vegetables are baked quickly. Eggplant boats are ready.

Boats stuffed with ham and vegetables

This dish is very quick and easy to prepare. To prepare it, you need to peel 3 or 4 eggplants and remove the core from them. Ham (300 g), 1 sweet pepper and 2 small tomatoes cut very finely. Mix all ingredients and add garlic to them.

When the filling is ready, put it in the eggplants and put them in the oven for 10 minutes. They should be baked at 180 degrees. Before serving, you can decorate with parsley, basil, tomato, etc. It all depends on your preferences and fantasies.

Eggplant boats stuffed with chicken and pineapple

This combination is perfect. Pineapple with chicken is a real find in cooking. To prepare this dish you will need:

• Canned pineapples - 250 g.
• Eggplant - 5 pcs.
• Chicken fillet - 250 g.

Cut the core from the eggplant. You won't need it for this dish. Dip the eggplant in cold salted water. Meanwhile, cut the boiled chicken fillet very finely. You can also grind in a meat grinder. As you like.

If pineapple slices, cut into large pieces. You can leave whole. Salt the minced meat with fillet, pepper and put in dried eggplants.

Cover the stuffing with pineapples. Now put the eggplant boats in the oven. They should be there for 15 minutes, no less. That's all. Now the dish is ready.

Now you know how eggplant boats with vegetables, mushrooms, chicken and pineapples are prepared. Only there are some nuances in cooking that you need to know. After all, without them it is sometimes difficult to cook any dish. Vegetables may come out raw or bitter.

The recipe for eggplant boats is quite simple. However, some housewives are afraid to bake eggplant. They do not always turn out tasty, because they must be able to cook. Cooks give some advice on how to choose and work with them correctly:

• Roasted eggplant should be firm. Do not take overripe or too soft.
• Eggplant must be baked at 180 degrees. At low temperatures, they will dry out, and at high temperatures, they will burn.
• Eggplants need to be baked until golden brown. However, sometimes they can be raw inside, so check with a toothpick for doneness. Vegetables should be soft and easy to pierce.
• Eggplant pairs perfectly with cheese. When you make eggplant boats with minced meat, sprinkle Parmesan on top.
• Remove bitterness. Salt the eggplant in advance and leave for half an hour. The bitterness will come out and a pleasant taste will appear.
• To prevent the eggplant from being dry, place a container filled with water in the oven.

Eggplant is such a vegetable that you do not need to suffer. If it is cooked correctly, it will turn out a delicious dish.

Eggplant boats in the oven, stuffed with minced meat, bell peppers and tomatoes, under a ruddy cheese crust - a delicious dish, hearty and easy to prepare. Vegetable boats are very juicy, not bitter at all.

The filling is minced meat, which is pre-fried with vegetables. Minced meat is suitable for absolutely any: chicken, beef, pork or assorted. Or you can even bake eggplant boats in the oven without meat, doubling the number of vegetables. In any case, it will turn out very tasty, juicy and satisfying!

Cheese and spices can also be used at your discretion. Hard cheese such as "Russian", "Gouda" or "Parmesan" is suitable, from soft varieties it will go well with eggplant "mozzarella". In addition to a mixture of ground peppers, a pinch of dry Provence herbs and basil will successfully fit into the overall flavor bouquet.

Ingredients

• eggplant 3 pcs.
• minced meat 300 g
• bell pepper 1 pc.
• tomato 1-2 pcs.
• cheese 100 g
• garlic 1 tooth
• onion 1 pc.
• vegetable oil 1 tbsp. l.
• salt 0.5 tsp
• a mixture of ground peppers 2 chips.
• sour cream and herbs for serving

How to bake eggplant boats in the oven

1. Wash the eggplant and cut off the sepals. Cut each vegetable lengthwise into 2 equal halves. In order to avoid the possible bitterness characteristic of eggplants, sprinkle them with plenty of salt and leave for 10 minutes. After that, wash off all the salt under running water.
2. 
   Using a teaspoon or dessert spoon, we take out the pulp from the eggplant halves, leaving a 0.5 cm thick edge along the edge. As a result, neat eggplant boats will be obtained - we place them in cold water so that they do not darken so much. The pulp is finely cut into cubes or interrupted into minced meat with a blender.
3. 
   Cut the onion into cubes, chop the garlic finely. Heat the vegetable oil in a frying pan and fry the onion and garlic in it until translucent.
4. 
   Add minced meat, knead it intensively with a fork so that there are no lumps. Fry for 4-5 minutes until the meat is half cooked.
5. 
   Pour the chopped eggplant pulp to the fried minced meat. Fry for 5 more minutes, stirring.
6. 
   Add diced peppers and tomatoes (the skin can not be removed, it is not felt in the filling). Salt and pepper to taste, stir and fry for another 2-3 minutes.
7. 
   Fill the eggplant boats with the resulting filling. We place the workpiece on a small baking sheet or a form lined with foil.
8. 
   Sprinkle grated cheese on top of each bowl.
9. 
   We send the baking sheet to the oven, preheated to 180 degrees. Bake for 30 minutes.
10. During this time, eggplant with filling in the oven will reach full readiness, the cheese will melt and brown.

Serve the boats hot, complementing the dish with sour cream or a light white sauce with garlic. The appetizer can be served alone or with a side dish of boiled rice.

From such simple ingredients you get an excellent hearty, fragrant dish that fits perfectly at the dinner table and with which you can feed the whole family - eggplant boats in the oven.

Rinse the eggplant thoroughly under cold running water, remove the stalk and adherent leaves, cut off the lower and upper parts of the fruit a little. Eggplants should be smooth and shiny, with a clean skin without damage. Also pay attention to the fact that they should all be the same size so that during the cooking process all portions are baked evenly.

Divide each eggplant into halves and remove the pulp, leaving it about half a centimeter to the skin. The pulp must be removed carefully so as not to make a hole in the skin, the bottom must also be of uniform thickness and integrity. For these purposes, it is convenient to use a regular spoon.

Next, you need to sprinkle our halves with salt and let them stand in this position for about half an hour. Salt activates processes in the eggplant that help the juice stand out and bitterness comes out with it. Such manipulation is carried out with eggplant in every dish, since bitterness is toxins that the fetus is able to accumulate during the growth process. After 30 minutes, rinse the eggplant under water again.

Take the onion and garlic, peel them and wash them thoroughly. Then they need to be cut - the onion into small cubes, and the garlic finely, finely, as if chopped with a knife. We also cut the eggplant pulp into small cubes, after which the turn of the tomato comes. In this recipe, it also needs to be cut into cubes, and therefore it would be better to remove the skin from it beforehand. To facilitate this process, use boiling water - scald the fruit with it, and then remove the skin. Cut the tomatoes into cubes the same size as the eggplant flesh.

In a large frying pan, heat the sunflower oil over medium heat, add the onion and garlic and fry until the onion becomes translucent. When it starts to fry, add the minced meat to the onion and garlic. You can choose any stuffing that you like. Even if you don’t fry it a little in a pan, then there is no point in worrying, since the boats will continue to bake in the oven. After adding minced meat, fry for another 10 minutes.

Now add tomato slices and chopped eggplant pulp to the minced meat. Season the minced meat to taste with salt, pepper and other seasonings. Roast for about 8 minutes more, until a pleasant aroma of roasted meat with vegetables appears.

The next step is to fill our boats with stuffing. To do this, they need to be laid out on a baking sheet, greased with oil, so as not to be transferred there later with the filling. We fill the halves with our minced meat, on each eggplant minced meat should be with a slide. Then we tamp, give the stuffing a beautiful shape. We rub the cheese on a medium grater and sprinkle our boats on top.

We bake boats. To do this, preheat the oven to 180 degrees, place our eggplants with meat there and bake for about 35 minutes. When you get it, let the boats cool a little, and then sprinkle with chopped fresh herbs.

That's all, a fragrant, satisfying, juicy, and very appetizing dish is ready, you can invite everyone to the table for a hearty meal! Minced meat boats are a really hearty dish, you can eat it on its own, without a side dish. There are several other options for its preparation:

• In order to diversify the recipe the next time you cook it, you can use zucchini instead of eggplant;
• Also, instead of minced meat, you can buy, or make it yourself, just minced meat, then the consistency of the dish will be slightly different;
• You can not cut the tomatoes finely and do not fry them with minced meat - just cut them into slices and put them beautifully on top of the minced meat. The tomato will be visible through the layer of cheese and blend beautifully with greens;
• If you use minced chicken for this dish, then sour cream in the recipe is perfect. Just add it to meat fried with vegetables and then bake with cheese;
• Not only these ingredients can be added to the filling. Mushrooms and cabbage are well suited, then you can generally make eggplant boats without meat;
• This dish is our variation of the Greek, which is called “Shoes” there. The original does not use cheese, but bechamel sauce, which is poured on top of the dish. You can also do this, then the eggplant is even more juicy;
• If you have a little filling left, then you can bake it in peppers, or, for example, cook your own interesting variation of “naval pasta”, it will turn out unusual and very satisfying!

Eggplants are extremely popular even among gourmets, and the most delicious eggplant boats "Ships" occupy one of the first places in the list of recipes for dishes from this vegetable. A beautiful original appetizer will be a wonderful decoration not only for everyday, but also for a festive table. Stuffed eggplant baked in the oven is very juicy, covered with a cheese cap with a golden crust. Cooking eggplant vegetable boats is a real pleasure.

Ingredients:

• 1.5 kilograms of eggplant;
• 200 grams of hard cheese;
• 500 grams of potatoes;
• 4-5 fresh tomatoes;
• 2 carrots;
• 2 heads of onions;
• salt - 2 tablespoons;
• garlic, dill, black ground pepper - to taste;
• dill greens - half a bunch;
• sunflower oil.

The most delicious eggplant boats "Ships". Step by step recipe

1. Wash the eggplant, cut off the tails, cut into two halves lengthwise. Scoop out the seeds with a spoon.
2. Pour water into a deep bowl (we need to put all the eggplants), add salt (according to the recipe) and mix until the salt dissolves.
3. We spread the eggplants in the water, sprinkle them with salt also on top. Soak for 20-30 minutes.
4. Cut two heads of onions into thin half rings (or as you like).
5. Pour a little vegetable oil into the pan, heat it up and spread the onion. Fry until soft.
6. My carrots, peel, rub on a coarse grater. We send it to the pan with onions. Salt and pepper vegetables to taste, stir. Fry until done.
7. Wash tomatoes and cut into small pieces. We send it to the pan with vegetables. Fry.
8. Finely chop the dill.
9. Hard cheese rubbed on a fine grater.
10. We clean the potatoes, wash and rub on a coarse grater.
11. Mix potatoes, cheese, dill and vegetables from the pan in a deep bowl. Add minced garlic. We leave a little cheese, we will need it in order to sprinkle eggplants.
12. Drain the water from the eggplant bowl, dry the boats a little with a paper towel.
13. Lubricate each boat with sunflower oil, a little salt and pepper.
14. We fill the eggplants with the filling, put them on a baking sheet or form (pre-cover with baking paper).
15. Sprinkle each eggplant boat with cheese and send it to the oven, heated to 180 degrees.
16. We bake vegetable boats for 30-40 minutes (it all depends on the features of your equipment).

Eggplant boats "Ships" are served as an independent dish, they are quite satisfying. But for those who like to eat well, you can cook rice or potatoes as a side dish. On our site "Very tasty" there are other eggplant recipes: tasty and original.