Description
Delicious Mediterranean-style eggplant boats filled with creamy ricotta and topped with tomatoes and mozzarella.
Ingredients
Scale
- 4 medium eggplants, halved lengthwise
- 1 1/2 cups ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 2 cups cherry tomatoes
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh lightly. Brush with olive oil and season with salt and pepper.
- Arrange the eggplants in a baking dish and roast for 25 minutes until tender and lightly caramelized.
- In a bowl, combine ricotta cheese, half of the mozzarella, parmesan cheese, garlic, Italian seasoning, oregano, and parsley.
- Carefully press the center of each roasted eggplant to create room for the filling.
- Spoon the ricotta mixture generously into each eggplant boat.
- Scatter the cherry tomatoes over the top and sprinkle with the remaining mozzarella cheese.
- Return the dish to the oven and bake for 15–20 minutes until the tomatoes are blistered and the cheese is melted and lightly golden.
- Finish with fresh basil and an extra drizzle of olive oil before serving.
Notes
- Make sure to choose firm eggplants for the best texture.
- This recipe can be easily adjusted for personal taste by adding other vegetables or spices.
- Leftover filled eggplants can be stored in the refrigerator for a couple of days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 40mg