Stuffed Eggplant Boats with Feta and Cherry Tomatoes

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)

  1. Can I use different cheese instead of feta?
    Yes, goat cheese, mozzarella, or a dairy-free alternative work well.
  2. Can I prepare the filling ahead of time?
    Yes, the filling can be made a day in advance and stored in the refrigerator.
  3. What if I don’t have cherry tomatoes?
    Use diced regular tomatoes or canned diced tomatoes as a substitute.
  4. Can I make this dish vegan?
    Yes, replace feta with a plant-based cheese or nutritional yeast.
  5. How do I prevent the eggplants from becoming too soft?
    Bake the eggplants just until tender but firm, and avoid overcooking.
  6. What herbs can I use for garnish?
    Fresh parsley, basil, or cilantro work well for garnish.
  7. Can I freeze cooked stuffed eggplants?
    Yes, freeze them individually and thaw before reheating in the oven.
  8. What type of olives work best?
    Kalamata olives or green olives add great flavor.
  9. Can I add meat to the filling?
    Yes, browned ground beef, lamb, or turkey can be added for a non-vegetarian option.
  10. 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!