Mediterranean Eggplant Boats
Recipe type: Entree, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Mediterranean Eggplant Boats are a vegan and gluten free entree that's both weeknight-friendly and protein-packed.
  • 1 cup chopped tomatoes
  • ½ 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
  • ¼ tsp. each sea salt and freshly ground black pepper
  • 2 small to medium eggplants
  • 3 Tbsp. extra-virgin olive oil, divided
  • ¼ 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
  1. Prepare salsa by combining all ingredients in a small bowl; stir and set aside.
  2. Preheat oven to 375°F.
  3. 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.
  4. 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.
  5. Remove eggplant boats from oven and divide quinoa mixture evenly into each boat. Top with Mediterranean Salsa.
Recipe by Dishing Out Health at