Mediterranean Eggplant Boats
Mediterranean Eggplant Boats are a vegan and gluten free entree that's both weeknight-friendly and protein-packed.
Servings: 4
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
Instructions
- 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.