Greek Stuffed Eggplant Boats

$For Greek stuffed eggplant boats, you will need these fresh and tasty ingredients: - 2 medium eggplants - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, chopped - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley or basil for garnish These ingredients blend together to create a dish that is both vibrant and satisfying. The eggplants serve as perfect boats, holding the rich filling. Each bite combines the nutty quinoa, tangy feta, and savory olives. You can easily find all these items at your local grocery store or farmer's market. Enjoy the process of picking out fresh ingredients; it makes the dish that much better! - Preheat your oven to 400°F (200°C). - Slice the eggplants in half lengthwise. Scoop out the flesh, leaving about 1/2 inch of skin. Set the flesh aside. - Brush the eggplant halves with olive oil. Sprinkle with salt and pepper. Place them cut side down on a baking sheet. Roast for 20 minutes until tender. - While the eggplants roast, chop the reserved eggplant flesh into small pieces. - In a skillet over medium heat, add a splash of olive oil. Sauté the chopped eggplant, garlic, and red onion until softened, about 5-6 minutes. - Stir in the cooked quinoa, halved cherry tomatoes, chopped olives, oregano, smoked paprika, salt, and pepper. Cook for 3-4 more minutes until the tomatoes soften. Remove from heat and stir in the crumbled feta cheese. - After roasting, carefully flip the eggplant halves cut side up. Spoon the quinoa mixture into each eggplant boat, filling them generously. - Return the stuffed eggplants to the oven. Bake for another 10-15 minutes until heated through and slightly golden on top. - Remove from the oven and garnish with fresh parsley or basil before serving warm. When choosing eggplants, look for medium-sized ones. They should feel firm and heavy for their size. The skin should be smooth and shiny. Avoid eggplants with blemishes or soft spots. A ripe eggplant will have a deep, rich color. You want a fruit that feels light for its size. This means it’s full of water and flavor. You can change up the flavors easily. Try adding a pinch of red pepper flakes for heat. Fresh herbs like dill or mint can add a bright taste. If you like citrus, a squeeze of lemon juice works well. For a Mediterranean twist, try adding capers. Experiment with spices like cumin or coriander for warmth. These stuffed eggplants pair great with various sides. A simple Greek salad adds freshness. You can also serve them with tzatziki sauce for creaminess. Consider a side of warm pita bread to balance the meal. A glass of chilled white wine complements the flavors nicely. Enjoy them warm for the best taste! {{image_2}} You can easily make Greek stuffed eggplant boats even more colorful and healthy. - Add more veggies like bell peppers, zucchini, or spinach. - Use chickpeas or lentils to boost the dish's fiber and protein. - Try using corn or black beans for a fun twist. These changes keep the dish fresh and vibrant. If you want more protein, you can add ground meat. - Use ground beef, lamb, or turkey for a heartier meal. - You can also mix in cooked lentils for a meatless option. Meat adds depth and richness to the flavor profile. Making this dish fit your diet is simple. - For a gluten-free option, just ensure your quinoa is certified gluten-free. - If you need it dairy-free, skip the feta cheese or use a plant-based alternative. These swaps keep the spirit of the dish while catering to your needs. After enjoying Greek stuffed eggplant boats, let them cool down. Place the leftovers in an airtight container. This helps keep them fresh. Store the container in the refrigerator. They stay good for about 3 to 5 days. If you plan to eat them later, consider freezing. To freeze stuffed eggplants, first let them cool completely. Wrap each boat in plastic wrap. Then, place them in a freezer-safe bag or container. This method prevents freezer burn. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the eggplant boats on a baking sheet. Cover them with foil to keep moisture in. Bake for about 20 minutes. This method helps maintain texture and flavor. You can also use a microwave, but this may change the texture. Enjoy your delicious meal again! Greek stuffed eggplant boats are a tasty dish. They feature eggplants filled with a savory mix. The main ingredients are: - 2 medium eggplants - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, chopped - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley or basil for garnish You roast the eggplants and then stuff them with this flavorful mix. The dish is healthy and satisfying. Making Greek stuffed eggplant boats vegetarian is easy. You can replace certain ingredients. For a vegetarian option, use: - More vegetables like zucchini or bell peppers - Lentils instead of quinoa for added protein You can also skip the feta cheese or choose a plant-based version. These swaps keep the dish tasty and filling. Yes, you can prepare Greek stuffed eggplant boats ahead of time. Here’s how: - Cook the filling and store it in the fridge. - Roast the eggplant halves and keep them separate. You can fill the eggplants right before baking. This way, they stay fresh and warm. Greek stuffed eggplant boats pair well with many sides. Try serving with: - A green salad with lemon vinaigrette - Tzatziki sauce for dipping - Grilled pita bread For drinks, consider a light white wine or sparkling water with lemon. These options enhance the meal's flavors. Greek stuffed eggplant boats are nutritious. Each serving contains: - About 300 calories - Good amounts of fiber and protein - Vitamins from the veggies This dish is a balanced choice for a healthy meal. Greek stuffed eggplant boats offer a tasty mix of flavors and textures. We started with the right ingredients, from juicy eggplants to creamy feta. I guided you through simple steps, from preparation to baking, ensuring perfect results. Don’t forget my tips for selecting the best eggplants and adjusting flavors. These boats are highly customizable, whether you want vegetarian or protein-rich versions. With proper storage and reheating tips, your leftovers will shine. Enjoy this dish with sides that elevate it. Dive in and create your delicious eggplant masterpiece today!$

Greek Stuffed Eggplant Boats

Unlock the deliciousness of Greek Stuffed Eggplant Boats! These hearty and healthy eggplant boats are filled with a flavorful blend of quinoa, cherry tomatoes, feta cheese, and olives. Perfect as a main dish or a side, they’re not only tasty but also easy to make. Ready to impress your family and friends?

Print Recipe Pin Recipe

Ingredients

2 medium eggplants

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled

1/4 cup Kalamata olives, chopped

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley or basil for garnish

Instructions

Preheat your oven to 400°F (200°C).

Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the skin and flesh intact to form boats. Set the scooped-out flesh aside.

Brush the eggplant halves with olive oil and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast for 20 minutes until tender.

While the eggplants are roasting, chop the reserved eggplant flesh into small pieces. In a skillet over medium heat, add a splash more olive oil, then sauté the chopped eggplant, garlic, and red onion until softened, about 5-6 minutes.

Stir in the cooked quinoa, cherry tomatoes, olives, oregano, smoked paprika, salt, and pepper. Cook for an additional 3-4 minutes until the tomatoes start to soften. Remove from heat and stir in the crumbled feta cheese.

Once the eggplant halves are done roasting, remove them from the oven and carefully flip them cut side up. Spoon the quinoa mixture generously into each eggplant boat.

Return the stuffed eggplants to the oven and bake for another 10-15 minutes until heated through and slightly golden on top.

Remove from the oven, garnish with fresh parsley or basil, and serve warm.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4