These Mediterranean-inspired stuffed eggplant boats are bursting with flavors from tender roasted eggplants, savory vegetables, briny olives, and creamy feta cheese. A simple yet satisfying dish, it’s perfect as a vegetarian main course or a flavorful side dish.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
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).
- Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1 cm (½ inch) thick shell. Reserve the scooped-out flesh.
- Brush the inside of the eggplant halves with 1 tablespoon olive oil and season with salt and pepper.
- Place the eggplant halves on a baking sheet, cut side up, and bake for 15 minutes or until tender but firm.
- Prepare the Filling:
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Sauté the chopped onions for about 5 minutes until softened and translucent.
- Chop the reserved eggplant flesh into small pieces and add to the skillet. Cook for another 5 minutes, stirring occasionally.
- Add cherry tomatoes, olives, oregano, salt, and pepper. Cook for 5 more minutes until the tomatoes soften and the flavors meld. Remove from heat and cool slightly.
- Stuff the Eggplants:
- Remove the baked eggplant halves from the oven. Fill each half with the prepared vegetable mixture.
- Top generously with crumbled feta cheese.
- Bake:
- Return the stuffed eggplants to the oven and bake for 15-20 minutes, or until the cheese is slightly browned and the eggplants are fully tender.
- Serve:
- Let the stuffed eggplants cool for a few minutes before serving. Garnish with fresh herbs like parsley or basil, if desired.
Serving Suggestions
- Pair with a side of rice, quinoa, or couscous for a complete meal.
- Serve with a fresh green salad or a slice of warm pita bread.
- Accompany with grilled meats or fish for a hearty spread.
Cooking Tips
- Salting the eggplant before cooking helps remove bitterness. Let the salted eggplant sit for 10 minutes, then pat dry.
- Customize the filling by adding bell peppers, zucchini, or mushrooms.
- Substitute feta with goat cheese or mozzarella for a different flavor profile.
Nutritional Benefits
- Eggplants: Low in calories, high in fiber, and rich in antioxidants.
- Feta Cheese: Provides calcium, protein, and a savory depth of flavor.
- Cherry Tomatoes: Packed with vitamins A and C, supporting immunity and skin health.
Dietary Information
- Vegetarian-friendly
- Gluten-free as prepared
- Can be made vegan with plant-based cheese alternatives
Nutritional Facts (per serving, assuming 4 servings)
- Calories: 220
- Protein: 7g
- Carbohydrates: 15g
- Fiber: 5g
- Sugars: 7g
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 420mg
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Freezing: Freeze individually wrapped eggplants in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Why You’ll Love This Recipe
- Bursting with vibrant Mediterranean flavors.
- A healthy and satisfying vegetarian option.
- Easy to customize with different vegetables or cheeses.
- Perfect for meal prep or a quick weeknight dinner.
Conclusion
Stuffed Eggplant Boats with Feta and Cherry Tomatoes are a delightful fusion of flavors and textures. The roasted eggplants provide a tender base, while the savory vegetable filling and creamy feta topping make each bite irresistible. Whether served as a main dish or a side, this recipe is sure to impress family and friends alike. Enjoy this easy, nutritious, and flavorful Mediterranean dish today!
Frequently Asked Questions (FAQs)
- Can I use different cheese instead of feta?
Yes, goat cheese, mozzarella, or a dairy-free alternative work well. - Can I prepare the filling ahead of time?
Yes, the filling can be made a day in advance and stored in the refrigerator. - What if I don’t have cherry tomatoes?
Use diced regular tomatoes or canned diced tomatoes as a substitute. - Can I make this dish vegan?
Yes, replace feta with a plant-based cheese or nutritional yeast. - How do I prevent the eggplants from becoming too soft?
Bake the eggplants just until tender but firm, and avoid overcooking. - What herbs can I use for garnish?
Fresh parsley, basil, or cilantro work well for garnish. - Can I freeze cooked stuffed eggplants?
Yes, freeze them individually and thaw before reheating in the oven. - What type of olives work best?
Kalamata olives or green olives add great flavor. - Can I add meat to the filling?
Yes, browned ground beef, lamb, or turkey can be added for a non-vegetarian option. - What can I serve with stuffed eggplants?
Pair with a fresh salad, crusty bread, or a side of grains like quinoa or rice.
Enjoy creating and sharing this flavorful recipe!