Mediterranean Stuffed Eggplant Boats
Tender roasted eggplant filled with a savory mixture of quinoa, sun-dried tomatoes, feta cheese, and fresh herbs. A satisfying vegetarian dinner at 285 calories per serving.
20m
4
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Ingredients
- 2 large eggplants, halved lengthwise
- 1 cup cooked quinoa
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup pine nuts, toasted
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh oregano
- 1/4 cup olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Prepare Eggplant
Preheat oven to 400°F (200°C). Score the flesh of each eggplant half in a crosshatch pattern, leaving a 1/2-inch border. Brush with 2 tablespoons olive oil and season with salt and pepper.
- 2
Roast Eggplant
Place eggplant cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender. Let cool, then scoop out flesh, leaving shells intact.
- 3
Prepare Filling
Heat remaining olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- 4
Combine Ingredients
Chop the scooped eggplant flesh and add to the skillet along with cooked quinoa, sun-dried tomatoes, pine nuts, basil, and oregano. Season with salt and pepper.
- 5
Stuff and Bake
Fill eggplant shells with the quinoa mixture. Top with crumbled feta and Parmesan cheese. Bake for 15-20 minutes until cheese is golden and filling is heated through.
- 6
Serve
Let cool for 5 minutes before serving. Garnish with additional fresh herbs if desired.
Chef's Tips
Choose eggplants that feel heavy for their size and have smooth, unblemished skin. Salt the eggplant flesh before roasting to remove bitterness. Pre-cook quinoa according to package directions for best results.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this mediterranean stuffed eggplant boats
How long does it take to make Mediterranean Stuffed Eggplant Boats?
This recipe takes 65 minutes total time, including 20 minutes prep time and 45 minutes cooking time.
How many servings does this Mediterranean Stuffed Eggplant Boats recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Mediterranean Stuffed Eggplant Boats recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Mediterranean Stuffed Eggplant Boats recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this mediterranean stuffed eggplant boats ahead of time?
Yes! You can prepare this mediterranean stuffed eggplant boats up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover mediterranean stuffed eggplant boats?
Store leftover mediterranean stuffed eggplant boats covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with mediterranean stuffed eggplant boats?
This mediterranean stuffed eggplant boats pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze mediterranean stuffed eggplant boats?
Yes, this mediterranean stuffed eggplant boats freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.