These Stuffed Eggplant Boats are a delicious and colorful Mediterranean-inspired dish. The tender roasted eggplant halves are filled with a savory mixture of onions, cherry tomatoes, olives, and crumbled feta cheese, then baked to perfection. This simple yet flavorful recipe is perfect for a light lunch or a delightful side dish for any meal.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
Eggplants: 2 medium
Onions: 2 medium, finely chopped
Cherry Tomatoes: 12, halved
Feta Cheese: 180 g (6 oz), crumbled
Olives: A handful, pitted and sliced
Salt: to taste
Black Pepper: to taste
Oregano: 1 teaspoon, dried
Olive Oil: 3 tablespoons
Directions
Prepare the Eggplants:
Preheat your oven to 200°C (400°F).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1 cm (1/2 inch) thick shell. Reserve the scooped-out flesh for later use.
Brush the inside of the eggplant halves with 1 tablespoon of olive oil, and season with salt and pepper. Place them on a baking sheet, cut side up, and bake for 15 minutes or until the eggplants are tender but still firm.
Prepare the Filling:
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