Greek Stuffed Eggplant Boats
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 40 min · vegetarian, gluten-free, low-carb
238 cal
8g protein
20g carbs
14g fat
per serving · estimated
Ingredients
- 2 large Eggplants
- 1 1/2 tbsp Olive oil
- 1 small Red onion
- 2 Garlic cloves
- 1/2 cup Cherry tomatoes
- ½ cup crumbled Feta cheese
- ¼ cup chopped Fresh parsley
- 1 Lemon
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C). Cut eggplants in half lengthwise and scoop out some flesh to create boats. Brush with 1 tbsp olive oil and place on a baking sheet.
- Bake eggplants for 20 minutes until slightly tender. Meanwhile, finely chop the scooped eggplant flesh, red onion, garlic, and cherry tomatoes.
- Heat 1 tbsp olive oil in a skillet over medium heat. Sauté red onion and garlic until fragrant, about 2 minutes. Add chopped eggplant flesh and cherry tomatoes, cook for another 5 minutes.
- Remove from heat and stir in crumbled feta, chopped parsley, juice of half the lemon, salt, and pepper.
- Spoon the mixture into the baked eggplant halves and return to oven. Bake for an additional 10 minutes until the filling is heated through and slightly browned.
- Serve warm, garnished with extra parsley and a squeeze of lemon juice.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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