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+ servings
Quinoa-Stuffed Eggplant with Mediterranean Salsa

Mediterranean Eggplant Boats

Mediterranean Eggplant Boats are a vegan and gluten free entree that's both weeknight-friendly and protein-packed.
Course Entree, Vegetarian
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4


  • 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
  • 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


  • 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.