Vegetarian Stuffed Eggplant Boats

Name: Vegetarian Stuffed Eggplant Boats
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: • 1 unpeeled [approx 1-1/4 lb) eggplant, raw (548 g); • 1/2 cup sliced mushrooms, white (35 g); • 2 cloves garlic, minced (6 g); • 1/2 large onions, chopped (75 g); • 1/2 cup spinach [15 g); • 5 leaves basil, fresh & chopped (3 g); • 2 medium tomatoes (246 g); • 1/2 cup mozzarella, shredded (66 g); • 1 tsp Sea Salt (6 g); • 1/2 tsp black pepper (1 g); • 1 tbsp oil, avocado (14 g); • cooking spray (1 g); • 1/2 tsp oregano, dried (1 g); • 1/2 tsp parsley, dried [0 g); • 1/8 cup grated parmesan (13 g)

12 steps

Prep:15minCook:35min

Updated at: Thu, 17 Aug 2023 06:01:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories293.2 kcal (15%)

Total Fat17.2 g (25%)

Carbs24.4 g (9%)

Sugars12.7 g (14%)

Protein14.4 g (29%)

Sodium1233.3 mg (62%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

548geggplant

½ cupmushrooms

75gonions

½ cupspinach

246gtomatoes

14goil

⅛ cupparmesan

Instructions

Step 1

1° In a large saucepan, heat avocado oil on medium heat. Add minced garlic. Cook for 2 minutes.

Step 2

2° Add onion. Cook for 2 minutes.

Step 3

3° Add in mushroom, spinach, and 1/2 of the chopped tomatoes. Cook for 2-3 minutes.

Step 4

4° Add basil, half of salt, and half of the pepper.

Step 5

5° Preheat oven to 400F. Prepare a baking dish with foil and cooking spray.

Step 6

6° Spread second chopped tomato across the bottom of a baking dish.

Step 7

7° Cut off the top of the eggplant and then slice in half longwise.

Step 8

8° Scoop out the seeds and place in the baking dish. Sprinkle with 1/4 tsp of salt.

Step 9

9° Put in the vegetable mixture into the eggplants.

Step 10

10° Divide the mozzarella and parmesan on top of the 2 eggplant boats. Sprinkle with parsley, oregano, remaining salt, and remaining pepper. Spray with cooking spray.

Step 11

11° Place a toothpick in each eggplant boat and cover them with foil.

Step 12

12° Bake for 30 - 35 minutes.