Go Back

Pork Stuff Eggplant Boats


  • 2 small eggplants
  • 1 medium green pepper chopped
  • 1 small onion chopped
  • 3 tablespoon canola oil
  • 2 cups cut out cooked pork see note below
  • 1 1/2 cup cooked rice
  • 1 can 16 oz whole tomatoes do not discard liquid
  • 1 clove garlic crushed
  • salt to taste
  • 1/2 teaspoon dried basil leaves
  • 4 tablespoon grated Parmesan cheese


  • Cut eggplant in half and remove the inner meat from the shells and chop the meat into small pieces. Reserve the shells and spray the outer skin with non stick oil, set aside.
  • Heat the oil and cook the green onion and pepper. Add in the eggplant meat And cook until the eggplants are soft.
  • Meanwhile, Preheat oven at 350 F.
  • When eggplant is soft, add pork,rice,tomatoes with liquid ,garlic to eggplant mixture. Break up tomatoes with fork. Heat to boiling and reduce heat. Cover and simmer for 5 minutes or until the juices soak into the rice. Do not overcook the rice. You do not want it to be mushy. Turn off heat and let cool.
  • Place eggplant shells in ungreased shallow baking pan.Spoon pork mixture into shells and bake uncovered for 40 to 45 minutes or until the eggplant shells are soft and tender. Sprinkle the Parmesan cheese over each shell. 10 minutes before serving. Serve this hot or refrigerate.
  • NOTE:
  • 2 cups cook pork is around 1 1/2 pounds. AHEAD OF TIME, Place 2 tablespoons of oil in a cooking pan and saute sliced pork until cook through. SET ASIDE
  • OR you can cook pork with the eggplant. Just saute' it until cook through then add the eggplants as instructed above.


You can also cook the meat together with the eggplant. Just saute' the onion and peppe and add in the uncook meat and cook until soft. If the meat is ready, Add in the eggplant and cook until soften. Then add in the sliced tomato with juice, rice,garlic - the rest of the ingredients and let it cool before filling the eggplant shells