Stuffed Eggplant Boats

Another fantastic eggplant recipe headed your way! Incase you didn’t catch my last post about the magic of eggplant.

Eggplants are a nutrient-dense food, meaning they contain a good amount of vitamins, minerals and fiber in few calories. In addition to containing a variety of vitamins and minerals, eggplants boast a high number of antioxidants. Thanks to their antioxidant content, some studies suggest that eggplants may help reduce the risk of heart disease and even help control blood sugar levels.

I love Mediterranean influence! The flavors are decadent but they food is often healthier than our western diet. This easy weeknight meal is a family favorite! Put your own twist on it and share your version!


    • 1 cup chopped tomatoes
    • 1 cup chopped bell peppers
    • 2 Tbsp. diced onion
    • ½ Avocado, chopped
    • 2 Tbsp. chopped parsley
    • 1 Tbsp. olive oil
    • 2 tsp. chopped black olives
    • 2 tsp. fresh lemon juice
    • 1/4 tsp. each salt and black pepper
    • 1 medium eggplant
    • 3 Tbsp. extra-virgin olive oil divided
    • 1/4 cup chopped onion
    • 3 garlic cloves minced
    • 1 cup quinoa
    • 2 Tbsp. vegetable stock
    • 2 Tbsp. balsamic vinegar
    • 3 Tbsp. chopped fresh herbs such as basil or parsley
    • Salt and black pepper to taste


Prepare salsa by combining all ingredients in a small bowl; stir and set aside.

Preheat oven to 375°F.

Slice the eggplants in half lengthwise, right through the stem. Carve into the eggplant flesh all the way around the perimeter, and scoop flesh out; set aside. Place eggplant halves on a baking sheet, facing up. Brush the eggplant halves with 1 Tbsp. of the olive oil and lightly season with salt. Bake eggplant for 20 minutes, or until golden brown and lightly tender.

Heat remaining 2 Tbsp. oil in a large skillet over medium heat. Finely chop eggplant flesh and add to skillet, along with shallots and garlic. Cook mixture for 5 minutes, stirring occasionally, until softened. Stir in quinoa, stock, balsamic, and herbs; cook 2 to 3 more minutes, stirring often, until mixture is warmed through. Season to taste with salt and pepper.

Remove eggplant boats from oven and divide quinoa mixture evenly into each boat. Top with Mediterranean Salsa.

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