A refined yet comforting dish, these stuffed eggplant boats bring together roasted vegetables, creamy textures, and rich Mediterranean flavors. Perfect for a stylish dinner or a wholesome family meal, this recipe transforms simple ingredients into something elegant and satisfying.
Ingredients (Serves 4)
2 hard-boiled eggs, sliced
2 large eggplants
3 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 medium tomato, diced
1/2 cup feta cheese, crumbled
1/2 cup sour cream or Greek yogurt
2 tbsp chopped fresh parsley
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
Instructions
Slice the eggplants lengthwise. Score the flesh in a crisscross pattern, drizzle with olive oil, and lightly season with salt. Bake at 340°F for about 25 minutes, until softened. Remove from the oven and let cool slightly. Carefully scoop out the flesh, leaving a thin shell. Chop the scooped flesh into small pieces. Heat olive oil in a pan over medium heat. Sauté the chopped onion and garlic until fragrant. Add the chopped eggplant and diced tomato. Cook for 8–10 minutes until soft and well combined. Transfer the mixture to a bowl. Stir in feta cheese, sour cream or Greek yogurt, parsley, salt, pepper, and oregano. Mix until creamy. Spoon the filling back into the eggplant shells. Top with sliced hard-boiled eggs. Place the stuffed eggplants in a baking dish and bake at 375°F for 15 minutes, until lightly golden and heated through.
