Looking for a vibrant and satisfying appetizer that celebrates Mediterranean flavors? These baked eggplant boats are simple to make and bursting with flavor. They make a perfect centerpiece for any gathering.
Prep time: 20 minutes | Cook time: 35 minutes | Servings: 6
Ingredients
- 2 large eggplants (about 1.5 lbs)
- 4 oz crumbled feta cheese
- 1 cup ricotta cheese
- 1/2 cup pine nuts, lightly toasted
- 3 cloves garlic, minced
- 1/4 cup fresh chopped basil
- 1/4 cup dried oregano
- 2 tbsp extra virgin olive oil (for roasting)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into boat shapes, ensuring they are thick enough to hold filling. Brush both sides of the eggplant slices with half of the extra virgin olive oil and season lightly with salt and pepper.
- Arrange the cut-side up on a baking sheet and roast for 25 minutes, or until tender. Remove from the oven and let them cool slightly.
- In a medium bowl, combine the ricotta cheese, crumbled feta cheese, minced garlic, chopped basil, dried oregano, and the remaining 1 tablespoon of extra virgin olive oil. Mix gently until thoroughly combined.
- Spoon the herb-ricotta filling evenly into the roasted eggplant boats, mounding the mixture slightly.
- Top each stuffed boat generously with the toasted pine nuts. Bake for an additional 10 minutes, or until the feta is lightly golden and the filling is heated through.
- Serve warm as a beautiful appetizer.
Nutrition Facts
Estimated per serving. Values are approximate.
- Calories: 310 kcal
- Protein: 14g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 6g
- Sugar: 4g
- Sodium: 450mg
