Baked Vegeterian Eggplant Boats

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image1 (6)Ingredients:

  • 2 medium eggplants
  • 3 tbsp extra-virgin olive oil
  • Salt and pepper
  • 1 medium onion – diced
  • 2 cloves garlic – minced
  • 1 tsp dried oregano
  • 1 tsp fresh basil
  • 1 tsp paprika
  • 1 tsp cinnamon
  • A can organic chickpeas – washed
  • 1 can diced tomatoes (organic diced tomatoes with herbs is my personal favorite)
  • 150 g feta cheese – crumbled

Directions:

  • Preheat oven to 215 C. Make sure to right pick the eggplants when at the grocery. Choose eggplants that are firm, and smooth and shiny looking. The stem (on either end of the eggplant) should be bright green in color.
  • Wash the eggplants

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  •  Cut in half lengthwise. Brush with olive oil

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  • Place them in the oven (flesh down), and bake until a little tender (this process should take about 15-20 minutes)
  • Remove, flip the eggplant, and let cool

 

  • Meanwhile (while the eggplants are in the oven of course), let’s prepare the stuffing
  • In a medium saucepan, over medium heat, add the olive oil, and the onion (diced) along with the garlic (minced), herbs, and spices. Stir for about 5-7 minutes

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To the saucepan, add the can of tomatoes

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  • Mix all together, cover, and leave it for 10 minutes

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  • Add the chickpeas to the sauce,  mix

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  • After you let the eggplant cool for a little bit, scoop out its flesh, leaving a small layer just for the ingredients to be held properly for later

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  • Add the flesh, cut in small cubes, to the sauce pan, mix, cook over medium heat heat for 10 minutes stirring occasionaly

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  • Remove the saucepan from the heat, and divide the filling into the eggplant boats. The toppings are up to you; I added crumbled feta, and garnished it with extra thyme

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Bon Appétit !

 

 

 

 

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