It’s not eggplant season, I know, but the other day I had a craving, and today I prepared some delicious eggplant boats stuffed with Greek feta, cherry tomatoes, and a generous sprinkle of Sicilian dried oregano!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 2/4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Eggplant Boats
- 2 eggplants
- 7 oz feta
- 10.5 oz cherry tomatoes
- 1 tsp dried oregano
- 3 tbsps extra virgin olive oil
- 8 Baked black olives
- to taste Fine salt
- to taste black pepper
Tools for EGGPLANT BOATS RECIPE
- Baking Pans
- Knives
Preparation for EGGPLANT BOATS RECIPE
Wash the eggplants remove the green stem and a small part from the other side; then cut them in half lengthwise.
With a sharp knife, remove the inner pulp leaving about a quarter inch of thickness.
Now add the cherry tomatoes.
Season the EGGPLANT BOATS with the remaining extra virgin olive oil, pour 3-4 tablespoons of water into the baking dish, and bake in a 392°F oven for about 50 minutes, or depending on your oven’s characteristics, adding more water if the preparation dries out too much.
Now cut the pulp and the Greek feta into cubes.
In a bowl, mix eggplant cubes and feta with 2 tablespoons of extra virgin olive oil.
Also add two pinches of oregano and adjust the salt and pepper (be careful, the Greek feta is quite salty).
Cut the washed and dried cherry tomatoes in half.
Line a baking sheet with parchment paper and place the eggplant halves on it.
Fill them with eggplant cubes and feta.
Now add the cherry tomatoes.
Season the eggplant boats with the remaining extra virgin olive oil, pour 3-4 tablespoons of water into the baking dish, and bake in a 392°F oven for about 50 minutes, or depending on your oven’s characteristics, adding more water if the preparation dries out too much.
Let them cool for a few minutes, then serve the eggplant boats at the table… enjoy this tasty and easy recipe!
Annalisa
Tips and Notes
Generally, eggplants are salted and drained in a colander and then washed thoroughly under running water, dried, and used for various preparations.
In my kitchen, I almost always follow this preventive technique, which helps remove any bitter aftertaste by draining all the water, especially if the eggplant is to be fried for pies, molded dishes, and parmigiana, because in this way, the eggplant has already lost the water and is more compact and firm.
Eggplants are excellent even when grilled, and then it is necessary to grease them before cooking to avoid having a dried sole like a shoe, which is terrible to eat.
If you want a low-calorie light and very light cooking method, you can steam the eggplants: in 25 minutes in the basket in a pot or steamer (or 15 minutes in the microwave) you will have soft eggplants to cut into slices and season with extra virgin olive oil, lemon, or soy sauce, or… whatever you feel like experimenting with!
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