Table of Contents
Italian-inspired, these baked eggplant boats are full of a scrumptious tomato, thyme and garlic salsa. This dish could be served as a foremost or as a facet and is gluten-free, paleo, Whole30 and vegan-friendly.
Stuffed Baked Eggplant
Eggplant, or aubergine, is a implausible vegetable to cook dinner with. It has that attractive smoky, earthy, mushroomy flavour, and may be very versatile: you may bake it (like this tacky Italian baked eggplant), fry it, flip it into dips, use it in salads, vegetarian sandwiches (strive my Lemongrass eggplant Banh Mi), antipasto platters, vegetable lasagna, and the record goes on.
On this recipe, I’m serving up baked eggplant stuffed with an Italian-inspired salsa of chopped-up cooked eggplant, recent tomatoes, garlic and thyme. Oh, and some lashings of wholesome olive oil!
This eggplant recipe could be served as a facet dish or foremost. It’s vegan and vegetarian, gluten-free, Whole30 and Paleo-friendly.
Recipe Ideas
You should use parsley or basil as an alternative of thyme. If recent garlic within the salsa is just too pungent in your style buds, cut back the quantity or go along with some garlic powder as an alternative.
This recipe is for two servings, utilizing one massive eggplant fruit, however you can also make extra eggplant boats to function facet dishes or to carry to a picnic/BBQ. They hold nicely within the fridge for a few days and I like to tug one out as a snack or with an egg omelette within the morning. I believe they’re nice as a facet dish with lamb or fish, or you may have them with some quinoa or buckwheat for a vegetarian meat-free meal.
You may also like to take a look at my Eggplant Caprese Salad, Tomato Ricotta Gremolata Salad or the marvellous Creamy Eggplant Salad.
Full Recipe
Discover the complete record of substances, directions, and a dietary breakdown beneath. In case you have questions or cook dinner this recipe, please let me know within the feedback, and ensure to price this recipe so it’s straightforward for others to search out.
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Italian-inspired, these baked eggplant boats are full of a scrumptious tomato, thyme and garlic salsa. This dish could be served as a foremost or as a facet and is gluten-free, paleo, Whole30 and vegan-friendly.
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Preheat the oven to 200 C / 400 F. Place the entire eggplant on an oven tray lined with some baking paper or foil. Place within the oven, center shelf, for half-hour. This can bake/steam the eggplant from the within.
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After half-hour, take the eggplant out and funky it barely. Fastidiously lower it in half going lengthways. It must be mushy and steamy on the within.
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Flip the warmth right down to 180 C / 375 F. Drizzle every eggplant half with 1 tablespoon of olive oil and roast within the oven, flesh going through up, for added 20-25 minutes or till crispy brown on prime.
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Reduce the tomatoes into quarters, take away the seeds and cube into small cubes. Add to a bowl along with garlic and the thyme leaves (eliminated type the sprigs).
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Take away the eggplant halves from the oven and allow them to quiet down for about 5 minutes. Fastidiously lower out a few of the inside flesh of the eggplant, about half a centimetre away from the perimeters. Drizzle the eggplant boats with slightly lemon juice and sprinkle with a pinch or two of sea salt.
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Chop the eliminated eggplant flesh and add to the tomatoes, garlic and thyme. Add a great pinch of sea salt, pepper, lemon juice and olive oil and blend nicely. Scoop equal quantities of the salsa combination and fill the eggplant boats. Garnish with a sprig of thyme and a drizzle of olive oil for further shine.
Energy: 315kcal | Carbohydrates: 16g | Protein: 3g | Fats: 29g | Saturated Fats: 4g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 20g | Sodium: 298mg | Potassium: 571mg | Fiber: 7g | Sugar: 9g | Vitamin A: 104IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 1mg