Easy Made Mediterranean Stuffed Eggplant Boats
Mediterranean stuffed eggplant boats are hearty and flavorful, featuring quinoa, veggies, olives and feta. Baked to perfection, they’re a wholesome delight.
Mediterranean stuffed eggplant boats are hearty and flavorful, featuring quinoa, veggies, olives and feta. Baked to perfection, they’re a wholesome delight.
- 2 large eggplants
- 2 tbsp olive oil
- 1 cup quinoa (cooked)
- 1 cup diced bell peppers (assorted colors)
- 1/2 cup red onion (diced)
- 1/2 cup Kalamata olives (choped)
- 1/4 cup feta cheese (crumbled)
- 2 cloves of garlic (minced)
- 1 tsp oregano (dried)
- to taste Salt and pepper
- Fresh parsley (for garnish)
- Prepare the Eggplants
Preheat your oven to 190°C and line a baking tray with parchment paper. Slice the eggplants in half lengthwise and scoop out most of the flesh, leaving about a 1 cm-thick shell. Dice the removed flesh and set it aside. Place the eggplant halves on the baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
Tip: Scoring the flesh in a crisscross pattern before scooping makes it easier to remove. - Roast the Eggplant Shells
Bake the eggplant shells in the (preheated) oven for 20 minutes or until slightly softened. Remove from the oven and let them cool slightly while preparing the filling.
(see also: Sundried tomato and parmesan pancakes recipe)
Tip: Use a fork to check if the shells are tender enough to pierce but still firm enough to hold their shape. - Cook the Vegetables
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced eggplant flesh, diced bell peppers, red onion and garlic. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Tip: Cook the vegetables until the excess moisture evaporates to prevent soggy stuffing. - Prepare the Filling
Combine the cooked quinoa, sautéed vegetables, Kalamata olives, feta cheese, dried oregano and a pinch of salt and pepper. Mix until evenly combined.
Tip: Taste the filling before adding salt, as olives and feta are naturally salty. - Stuff the Eggplant Shells
Generously spoon the prepared filling into the roasted eggplant shells, packing it down slightly to ensure they are well-filled.
Tip: Press the filling gently with a spoon to create a domed top for a visually appealing presentation. - Bake the Stuffed Eggplants
Return the stuffed eggplants to the oven and bake at 190°C for 20–25 minutes or until the filling is golden and heated.
Tip: Cover the eggplants loosely with foil for the first 10 minutes if you want softer shells. - Garnish and Serve
Remove the eggplants from the oven and sprinkle with freshly chopped parsley. Serve warm with optional lemon wedges on the side for added zest.
Tip: Pair the stuffed eggplants with a fresh salad or crusty bread for a complete meal.
Helpful Tools:
Baking dish, knife, spoon, cutting board, skillet
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