Eggplant Boats
Serves: 4
Prep time: 20 minutes
Cook time: 35-40 minutes
3 serves per portion
Recipe courtesy of Hero the Veg Competition Entrant
Ingredients:
- 2 medium eggplants
- 2 tablespoons olive oil
- 200g mushrooms, sliced
- 1 small brown onion, finely diced
- 1 carrot, grated
- 3 garlic cloves, minced
- Salt and pepper to taste
- 3 cups baby spinach
- 400g jar passata
- 3 tablespoons fresh basil leaves, chopped
- 1 cup cottage cheese, reduced fat
- 1 cup mozzarella, grated
Method:
- PREHEAT the oven to 220°C and line a large baking tray with baking paper.
- HALVE the eggplants lengthwise and score the flesh a couple of centimetres deep, in a criss-cross pattern. Brush the scored side with olive oil and season with salt.
- PLACE eggplants cut-side down onto baking tray and roast for 20-25 minutes or until tender.
- HEAT 1 tablespoon olive oil in a large skillet over medium heat.
- ADD onion and cook for 2-3 minutes, stirring frequently. Add mushroom and carrot and cook for a further 5 minutes or until softened.
- ADD the garlic, salt and pepper and cook for a further minute then stir in baby spinach and cook until wilted. Remove from heat.
- SCOOP flesh out of eggplants once cool enough to handle, leaving a 1cm border.
- CHOP the scooped flesh and add it to the vegetable mixture.
- STIR passata and basil into vegetable mixture then divide evenly among the eggplant halves.
- DOLLOP cottage cheese over the stuffed eggplants then sprinkle with mozzarella cheese.
- BAKE in oven for 15 minutes, then grill for an additional 2-3 minutes until cheese is bubbly and golden.
What's Great About It:
These stuffed eggplants are the perfect side to your next grilled meat dish. Packed full of an assortment of vegetables, these tender and beautifully flavoured eggplants are sure to be a hit!
