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Eggplant Boats

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Ingredients

Scale

For the Boats:

  • 2 medium eggplants
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Filling:

  • 1 cup cooked quinoa (or couscous, rice, or lentils)
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach, chopped
  • ½ cup feta cheese, crumbled (or a vegan cheese alternative)
  • ¼ cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For Garnish (Optional):

  • Fresh basil leaves
  • Extra crumbled feta cheese
  • A drizzle of olive oil

Instructions

Prepare the Eggplant:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Eggplants: Slice the eggplants in half lengthwise. Use a spoon to scoop out the flesh, leaving about ½-inch border to create a “boat” shape.
  3. Season the Boats: Drizzle the eggplant halves with olive oil, and season with salt and pepper. Place the eggplant halves on a baking sheet, cut side up.
  4. Roast the Eggplants: Roast the eggplant halves in the preheated oven for about 25-30 minutes, or until the flesh is tender and golden brown.

Prepare the Filling:

  1. Cook the Filling: While the eggplant roasts, heat olive oil in a large skillet over medium heat. Add the garlic and onion, and sauté for 2-3 minutes until fragrant and softened.
  2. Add the Veggies: Add the spinach and tomatoes to the skillet, cooking for an additional 2-3 minutes until the spinach wilts and the tomatoes soften.
  3. Combine the Filling: In a large bowl, mix the cooked quinoa (or chosen grain), sautéed vegetables, crumbled feta cheese, oregano, basil, salt, and pepper. Stir everything until well combined.

Assemble the Boats:

  1. Stuff the Eggplant Boats: Once the eggplant halves are roasted, remove them from the oven. Spoon the quinoa mixture into each eggplant boat, packing it gently.
  2. Finish Roasting: Return the stuffed eggplants to the oven and bake for an additional 5-7 minutes to melt the cheese and heat through.

Serve and Garnish:

  1. Garnish and Serve: Remove the eggplant boats from the oven. Garnish with fresh basil, extra feta cheese, and a drizzle of olive oil, if desired. Serve warm.

Nutrition

Find it online: https://goodeatshome.com/eggplant-boats/