ADVERTISEMENT
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it.
2. Prepare the Eggplants:
Cut the eggplants in half lengthwise. Use a spoon to carefully scoop out some of the flesh, leaving about a 1/2-inch border around the edges.
Chop the removed eggplant flesh into small pieces and set aside.
Brush the hollowed-out eggplant halves with olive oil and sprinkle with salt and pepper. Place them on the baking tray cut-side up.
Bake for 15-20 minutes, until the eggplant is softened.
3. Prepare the Filling:
While the eggplants are baking, heat 2 tablespoons of olive oil in a skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
Add the chopped eggplant flesh and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
Stir in the cherry tomatoes, oregano, chili flakes (if using), salt, and black pepper. Cook for 2-3 more minutes until the tomatoes start to soften but are still holding their shape.
Remove the skillet from the heat and gently stir in the crumbled feta cheese and fresh parsley or basil.
4. Stuff the Eggplant Boats:
Divide the filling evenly between the pre-baked eggplant halves. Press the mixture down gently to pack it in.
5. Bake Again:
Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, until everything is heated through and the feta starts to turn golden.
6. Garnish and Serve:
Remove from the oven and sprinkle with extra feta cheese, fresh basil, or parsley. Drizzle with balsamic glaze for an extra flavor boost if desired.
Serving Suggestions
Serve these eggplant boats as a main dish with a fresh green salad oThese Stuffed Eggplant Boats are a delicious, healthy, and Mediterranean-inspired dish. Perfect for lunch, dinner, or a light meal, they’re loaded with juicy cherry tomatoes, creamy feta cheese, and flavorful herbs!
Ingredients
For the Eggplant Boats:
2 medium eggplants (aubergines), halved lengthwise
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
For the Filling:
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
1 tsp dried oregano (or Italian seasoning)
1/4 tsp chili flakes (optional, for a kick)
Salt and black pepper, to taste
2 tbsp fresh parsley or basil, chopped
Optional Toppings:
Extra feta cheese for garnish
Fresh basil or parsley
A drizzle of balsamic glaze
Instructions
ADVERTISEMENT
