Stuffed Eggplant Boats – Baked Eggplant Recipes

Updated on September 14, 2018

If you like eggplant you should try this eggplant recipe – Stuffed Eggplant Boats. Eggplants stuffed with feta, tomatoes and garlic – pretty good combination, every one will enjoy! Baked stuffed eggplant boats is one of healthy vegetarian dinner ideas to share.

This recipe is really easy to make, eggplant boats are delicious!

Stuffed Eggplant Boats

You can serve it as a main dish or a snack, it is pretty versatile and delicious way to eat your vegetables. We love feta, if you don’t, you can substitute it to mozzarella or other favorite cheese.

Here is step by step video recipe:

Tips for stuffed eggplant

Sliced eggplants get brown very fast, which means the have powerful antioxidants. You can drizzle them with lemon juice or wrap in a plastic to prevent this. However it doesn’t effect the flavor in the end.

You can use regular tomato for this recipe, but small cherry tomatoes add beautiful sweetness to this dish. Moreover, stuffed eggplant boats will be delicious, if topped with tomato sauce!

stuffed eggplant

Feta cheese in stuffed eggplant

I made these eggplant boats with feta cheese, which adds tangy, salty flavor and is lower in calories than other types of cheese. But you can skip the cheese and add more tomatoes or choose your favorite cheese instead!

Eggplant salad

To my mind, these eggplants are better served right from the oven. But it could be a beautiful eggplant salad, served in edible eggplant boats too.

Eggplant can be frozen

This stuffed eggplant can be frozen for up to 3 months. Store in in the freezer bags or individual containers. Reheat in the oven for about 10-20 minutes until warmed through.

Check also our Greek Moussaka recipe – lasagna with beef and eggplants. I you love feta, you should check our vegetarian Greek salad.

stuffed eggplant

Stuffed Eggplant Boats - Baked eggplant recipes

Cooking Journey
5 from 6 votes
This recipe is really easy to make, eggplant boats are delicious and healthy! You can serve it as a main dish or a snack.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine Mediterranean
Servings 4
Calories 283 kcal

Equipment

  • knife and chopping board
  • baking tray with parchment paper
  • a large pan
  • Oven




Ingredients
 
 

  • 2 eggplants large
  • 1 onion large
  • 2 cloves garlic
  • 6 cherry tomatoes
  • 1 spring parsley + extra for serving
  • 1 cup bread crumbs
  • 125 g feta cheese
  • 2-3 tsp olive oil
  • 1 tsp salt to your taste
  • 1 tsp pepper to your taste



Instructions
 

  • Preheat the oven to 350 F/ 180 C.
    Preheat the oven to 350 F/ 180 C.
  • Halve eggplants lengthwise. Spoon out the center of eggplants to make shells. Leave the shells and eggplant aside. You can drizzle it with lemon juice, so they will not brown.
    2 eggplants
    Chop onion, garlic, parsley and eggplant flesh.
  • Chop onion, garlic, parsley and eggplant flesh.
    1 onion, 2 cloves garlic, 1 spring parsley
    Chop onion, garlic, parsley and eggplant flesh.
  • In a pan cook onions with garlic with a teaspoon of olive oil on a medium heat for 5 minutes.
    2-3 tsp olive oil
    In a pan cook onions with garlic on a medium heat for 5 minutes.
  • Add chopped eggplant and cook 5 minutes more.
    Add salt and pepper. Remove the pan from heat.
  • Add salt and pepper. Remove the pan from heat.
    1 tsp salt, 1 tsp pepper
    Add salt and pepper. Remove the pan from heat.
  • Stir in parsley and chopped tomatoes.
    6 cherry tomatoes, 1 spring parsley
    Stir in parsley and chopped tomatoes.
  • Slice feta cheese in cubes and add it in a pan.
    125 g feta cheese
    Slice feta cheese in cubes and add it in a pan.
  • Add breadcrumbs and mix everything just until combined.
    1 cup bread crumbs
    Add breadcrumbs and mix everything just until combined.
  • Place eggplant boats on a baking tray, lined with parchment paper and drizzled with olive oil.
    2-3 tsp olive oil
    Place eggplant boats on a baking tray, lined with parchment paper and drizzled with olive oil.
  • Stuff the shells with prepared vegetables and feta, distribute it evenly to all eggplant boats.
    Stuff the shells with prepared vegetables and feta, distribute it evenly to all eggplant boats.
  • Bake for about 40 minutes until eggplants are tender and brown. Top with extra parsley, if you want.
    Bake for about 40 minutes until eggplants are tender and brown. Top with extra parsley, if you want.
Rate this recipe and leave a comment


Notes

Drizzle eggplants with lemon juice or wrap in a plastic to prevent them from browning, while you prepare the filling.
Nutrition Facts
Stuffed Eggplant Boats - Baked eggplant recipes
Amount per Serving
Calories
283
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
28
mg
9
%
Sodium
 
1137
mg
49
%
Potassium
 
707
mg
20
%
Carbohydrates
 
39
g
13
%
Fiber
 
9
g
38
%
Sugar
 
13
g
14
%
Protein
 
11
g
22
%
Vitamin A
 
334
IU
7
%
Vitamin C
 
14
mg
17
%
Calcium
 
239
mg
24
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword easy, quick, simple, vegetarian

Comments:

  1. 5 stars
    Eggplant is such a unique treat because it can be made so many different ways. These stuffed eggplant boats is a recipe I will have to try soon.

  2. 5 stars
    I was just at the Farmer’s Market yesterday standing in front of the eggplants thinking to myself that I should buy them… Now that I am seeing this recipe, I wish I had! Darn it. These are PERFECT for summer!

  3. Christine B Stokes

    5 stars
    I love eggplant and with this recipe I replace the bread crumbs with cookes quinoa and add feta to the top of the baked eggplant and squeeze the juice of 1 -2 lemons after cooking. This makes it more filling so it can be the main course, serve with a simple salad and enjoy.

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