“These stuffed eggplant boats are topped with a refreshing salad, lemon, and tahini sauce.”
Original Recipe Author
Stuffed eggplant boats are usually greasy, meaty, or cheesy. Fortunately, you don’t have to put up with an unnecessarily fatty dish today.
In this recipe, we give stuffed eggplants a twist of freshness.
The light tomato-pepper salad makes the roasted eggplants deliciously unique. Plus, they’re topped with a nutty tahini sauce and zingy lemon, making them extra flavorful even without meat.
Yes, this recipe is healthy and a must-try for all vegetarians!
Stuffed Eggplant Boats Recipe
- 3 eggplants
- Salt and black pepper
- Purple onion
- Green hot pepper
- Olive oil
- Preheat your oven to 400°F (200°C).
- Wash the eggplants and slice them into boat shapes.
- Poke holes into the back of the eggplants using a toothpick. Doing this will allow the excess liquid to drain out.
- Drizzle the eggplant boats with olive oil and season with salt and pepper. You may brush the tops to help spread the olive oil evenly.
- Place the eggplants on a parchment-lined baking sheet. Bake them for an hour at 400°F (200°C) on the middle rack of your oven.
- As you’re waiting on the eggplants, get to work on the salad. Dice the tomatoes, onions, green pepper, and parsley as finely as you want.
- Toss the fresh vegetables in a bowl with salt and olive oil.
- Once the eggplants are cooked, unwrap each boat and top them with the salad.
- Drizzle tahini and lemon juice over the stuffed eggplant boats and serve!
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