While the eggplants are baking, heat 2 tablespoons of olive oil in a skillet over medium heat.
Add the chopped onions and sauté for about 5 minutes until softened and translucent.
Chop the reserved eggplant flesh into small pieces and add it to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Add the cherry tomatoes, olives, salt, pepper, and oregano. Cook for another 5 minutes until the tomatoes are soft and the flavors are well combined. Remove from heat and let it cool slightly.
Stuff the Eggplants:
Remove the baked eggplant halves from the oven and fill them with the prepared vegetable mixture.
Top each stuffed eggplant with crumbled feta cheese.
Bake:
Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is slightly browned and the eggplants are tender.
Serve:
Remove from the oven and let them cool for a few minutes. Serve warm, garnished with a sprinkle of fresh herbs like parsley or basil, if desired.
Serving Suggestions
Serve these stuffed eggplants as a main dish with a side of rice, quinoa, or a fresh green salad.
Pair them with warm pita bread or garlic bread for a complete meal.
These also make a great side dish alongside grilled meats or fish.
Cooking Tips
Eggplant Preparation: Salting the eggplant before baking can help remove any bitterness. Let them sit for 10 minutes after salting, then pat dry.
Customizations: Add other vegetables like bell peppers or zucchini to the filling for added flavor and nutrition.
Vegan Option: Substitute feta cheese with a plant-based feta or a sprinkle of nutritional yeast for a vegan version.
Nutritional Benefits
Eggplants are low in calories and high in fiber, making them great for digestion.
Feta Cheese provides calcium and protein, adding richness and flavor.
Cherry Tomatoes are rich in vitamins A and C, boosting immunity and skin health.
Dietary Information
Vegetarian: Yes
Vegan: No, contains feta cheese (use a vegan substitute if needed).
Gluten-Free: Yes
Low-Carb: Relatively low in carbs, suitable for a low-carb diet.
Nutritional Facts (Per Serving)
Calories: 220
Protein: 7g
Carbohydrates: 15g
Dietary Fiber: 5g
Sugars: 7g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 420mg
Storage Tips
Refrigeration: Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: These eggplant boats can be frozen. Wrap them individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Why You’ll Love This Recipe
Easy to make with simple, wholesome ingredients.
A great way to enjoy a low-carb, vegetarian dish that is satisfying and filling.
Versatile and can be easily customized with additional vegetables or herbs.
Perfect for meal prep or a make-ahead dinner that reheats beautifully.
Conclusion
Stuffed Eggplant Boats with Feta and Cherry Tomatoes are a delightful combination of flavors and textures. The tender eggplants serve as the perfect vessel for a savory filling of sautéed vegetables, olives, and feta cheese. This dish is not only easy to prepare but also highly nutritious and versatile, making it a great addition to any meal plan. Enjoy this Mediterranean-inspired recipe for a healthy and satisfying meal!
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