These vegetable "boats" are a lovely way to serve eggplant and zucchini at a summer garden party. And because the vegetables are filled with a hearty meat filling, they can be the main part of a light dinner, accompanied by a salad, or served as a first course for a more formal meal. So that nothing is wasted, the scooped out flesh is incorporated into the filling, which is redolent with onion, garlic, ground ginger, and chopped cilantro.