Carefully roll out the eggplant with a rolling pin until soft...
so as not to damage the skin.
Prepare the filling. Peeled onions cut into small cubes.
Red pepper is peeled from the seeds and tail and finely chopped. Add the pressed garlic.
Zira and coriander are crushed in a mortar.
Cut the Turkey fillet into cubes.
Put the pieces of Turkey fillet and sliced bacon in the bowl of a blender and chop.
Add to the vegetables: minced meat and spices, salt and pepper, mix.
Then add 1 tablespoon of vegetable oil and mix again. Eggplant filling is ready!
Cut the eggplant on top. Seeds are removed at will.
Fill the eggplant with filling.
Prepare the sauce. Finely cut into cubes 1 tomato.
The second tomato is grated on a large grater, the skin is removed.
Add the peeled and pressed garlic, chopped herbs, ground coriander and mix.
Then add 200 ml of water, tomato paste and vegetable oil, salt and pepper, mix. The sauce is ready!
Pour a little sauce on the bottom of the mold.
Put the eggplant in the form.
If there is a filling left, roll it into small balls.
Cut the peeled potatoes into slices and put them in a mold, alternating with meat balls.
Pour the eggplant sauce. Cover the dish with foil and send it to the oven preheated to 190 C for 40 minutes or until ready.
To check the readiness of the dish, we pierce the eggplant skin with a wooden toothpick. If the toothpick passes gently, then the dish is ready!
Remove the foil from the mold, sprinkle the eggplant with cheese and put it in the oven for 2 minutes until the cheese melts.
Delicious, spicy eggplant boats with sauce are ready, Bon appetit!