Articles,  Dinner,  Nutrition and Food,  Recipes

Stuffed Eggplant Boats? Mmmmm…

I love eggplant, so when I find a recipe that uses it in an innovative way, I am always open to giving it a shot. This recipe is pretty easy. The only negative I found is that when you slice the meat of the eggplant out of its shell, leave a certain amount of thickness to the eggplant, because if you cut out too much of the meat, when you cook the “boat,” the weight of the ingredients you load it with will cause the sides of the eggplant to collapse and it will look more like an eggplant pizza than eggplant boat.

This dish is amazing for just about any meal. It is flavorful and full of protein, fiber, veggies and healthy fats. It is also gluten-free. ENJOY!

When you scoop the eggplant out, the leftover shell should look like this. It’s not pretty yet, but it will be.

The eggplant meat is mixed in with the ground bison here and ready to cook in the cast iron skillet. Sauteed onion will also be added here.

Once the eggplant meat, onion and bison are cooked, we add the cooked quinoa and parsley. You can use any meat you prefer, or if you prefer to go meatless, chickpeas are a solid option here as well.

The boats are filled and ready for the oven. If you’re lucky, your picture will look like the one below.

STUFFED EGGPLANT BOATS

  • 1 eggplant, unpeeled
  • 1/2 cup chopped Onions
  • 1/2 cup fresh parsley
  • 1/2 lean ground bison
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 cup, cooked Quinoa (Cooked)
  • 1/2 cup marinara sauce of choice

Cut the eggplants in halves and scoop out the insides to create a “boat”. Chop the eggplant “meat” that you have scooped into small pieces. Cook the meat, eggplant bits, chopped onion, marinara, salt and pepper in a pan on the stove.  Once everything is nicely cooked together, add parsley and cooked quinoa. Sprinkle the eggplant with some salt and fill them with the filling. Then put the boats in the oven at 350F for about 30 minutes.

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