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Mediterranean Eggplant Boats

Name: Mediterranean Eggplant Boats
Cuisine: Mediterranean
Ingredients: mediterranean salsa; 1 cup chopped tomatoes; 1/2 cup finely chopped jarred roasted red peppers; 2 tbsp. diced red onion; 2 tbsp. chopped fresh parsley; 1 tbsp. extra-virgin olive oil; 2 tsp. drained capers; 2 tsp. fresh lemon juice; 1/4 tsp. each sea salt and freshly ground black pepper; eggplant boats; 2 small to medium eggplants; 3 tbsp. extra-virgin olive oil, divided; 1/4 cup chopped shallots; 3 garlic cloves, finely chopped; 1 cup cooked quinoa; 2 tbsp. tahini (sesame seed paste); 2 tbsp. balsamic vinegar; 3 tbsp. chopped fresh herbs (such as basil or parsley); sea salt and black pepper to taste

Clean-EatingVeganVegetarianMain DishesHealthyHealthy lunchesDinnersLunchDairy-freeGluten-freeMediterraneanOven

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healthymealspiration

370 recipes

Ingredients

mediterranean salsa
1 cup chopped tomatoes
1/2 cup finely chopped jarred roasted red peppers
2 tbsp. diced red onion
2 tbsp. chopped fresh parsley
1 tbsp. extra-virgin olive oil
2 tsp. drained capers
2 tsp. fresh lemon juice
1/4 tsp. each sea salt and freshly ground black pepper
eggplant boats
2 small to medium eggplants
3 tbsp. extra-virgin olive oil, divided
1/4 cup chopped shallots
3 garlic cloves, finely chopped
1 cup cooked quinoa
2 tbsp. tahini (sesame seed paste)
2 tbsp. balsamic vinegar
3 tbsp. chopped fresh herbs (such as basil or parsley)
sea salt and black pepper to taste

Preparation

Prepare salsa by combining all ingredients in a small bowl; stir and set aside
Preheat oven to 375°f
Slice the eggplants in half lengthwise, right through the stem
Carve into the eggplant flesh all the way around the perimeter, and scoop flesh out; set aside
Place eggplant halves on a baking sheet, facing up
Brush the eggplant halves with 1 tbsp
Of the olive oil and lightly season with salt
Bake eggplant for 20 minutes, or until golden brown and lightly tender
Heat remaining 2 tbsp
Oil in a large skillet over medium heat
Finely chop eggplant flesh and add to skillet, along with shallots and garlic
Cook mixture for 5 minutes, stirring occasionally, until softened
Stir in quinoa, tahini, balsamic, and herbs; cook 2 to 3 more minutes, stirring often, until mixture is warmed through
Season to taste with salt and pepper
Remove eggplant boats from oven and divide quinoa mixture evenly into each boat
Top with mediterranean salsa
Credit: @dishingouthealth
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