Description
Creamy ricotta stuffed into tender eggplant boats, enhanced with Mediterranean flavors of olives and feta.
Ingredients
Scale
- 2 medium eggplants
- 1 cup ricotta cheese
- 1/2 cup cooked quinoa or rice
- 1/2 cup diced tomatoes
- 1/4 cup chopped Kalamata olives
- 1/4 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out some of the flesh to create boats.
- Brush the cut sides of the eggplant halves with olive oil and place them cut-side up on a baking sheet.
- In a mixing bowl, combine the ricotta, quinoa or rice, diced tomatoes, olives, feta, garlic, oregano, salt, and pepper.
- Fill each eggplant boat with the ricotta mixture, packing it in generously.
- Bake in the preheated oven for about 25-30 minutes until the eggplants are tender.
- Garnish with freshly chopped parsley before serving.
Notes
Make-ahead tips: Prepare the filling a day in advance. Customize with other vegetables or cheese types.
Nutrition
- Serving Size: 1 eggplant boat
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg