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Eggplant Lasagne Boat Recipe

If you’re looking for something new and funky to try, this Eggplant Lasagne Boat recipe may be it.

This recipes serves 4 – 6.

Ingredients

  • 500 g white button mushrooms
  • 1 onion, finely diced
  • 1 carrot, finely grated
  • 1 stalk celery, finely diced
  • 2 cloves of garlic, sliced
  • 250g  lean beef mince
  • 1 x 400g tin diced / crushed tomatoes
  • 4 medium eggplants
  • 150 g mozzarella cheese, grated
  • Fresh basil leaves, for serving
  • Chilli flakes, for serving
  • Salt and pepper, to taste
  • Olive oil, for cooking

Method

  1. Blitz mushrooms in a food processor (or chop finely).
  2. Heat a large dry saucepan or Dutch oven over medium heat and cook the mushrooms until they release all their liquid and are dry and turning golden on the edges.
  3. Season lightly with salt and pepper.
  4. Remove from the pan.
  5. Add a drizzle of olive oil to the pan and add the onion, carrot, and celery.
  6. Cook until the vegetables are very tender.
  7. Add the garlic and cook until fragrant.
  8. Add the beef mince and cook until browned.
  9. Return the mushrooms to the pan, along with the tinned tomatoes and a good pinch of salt and pepper.
  10. Rinse the tin of tomatoes out with a little water and add to the pan.
  11. Bring to a simmer.
  12. Gently simmer until the sauce has thickened and the flavour has developed.
  13. Taste to adjust seasoning.
  14. While the sauce is cooking, preheat oven to 200˚C.
  15. Cut the eggplants in half and slice a criss cross pattern into each half.
  16. Drizzle with olive oil, and season with salt and pepper.
  17. Place cut side down on a lined baking tray.
  18. Bake for approximately 20 minutes, depending on their size, until nice and tender.
  19. Switch oven on to grill mode.
  20. When the sauce has thickened, spoon a generous mound onto each eggplant half.
  21. Scatter over the grated mozzarella.
  22. Place under the grill and cook until the cheese melts and begins to get golden brown spots all over.
  23. Scatter the eggplant boats with chilli flakes and fresh basil leaves and serve.

Eggplant Lasagne Boat Recipe Notes

This Eggplant Lasagne Boat Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.

They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.

Why mushrooms?

These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!

You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.

We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!

Disclaimer: This is a sponsored recipe that also contains some independent affiliate links. Affiliate relationships allow us to earn a small commission on sales if you click over from our site. This does not affect the purchasing price. Affiliates help us to finance I Love Foodies. We appreciate your love and support.

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