Eggplant Boats

by Cindy Yanasha Angulo in , , , , , ,

Vegetarian, gluten-free, carbless & delicious! Basically no reason to not get up & make these right now.  


Time: 30 min


  • 2 small/medium chubby eggplants
  • 1 medium tomato (I used a deep red heirloom) 
  • 2 cloves garlic
  • 2 tablespoons crumbled feta cheese  
  • 2 tablespoons olive oil
  • Salt/pepper to taste  
  • Glutenfree breadcrumbs (optional) 


  1. Preheat oven to 450
  2. Wash the eggplants & cut them in half vertically  
  3. Use a spoon to hollow out the middle of the eggplant, place them in a greased Pyrex with the hollow side facing up 
  4. Slice the first clove of garlic & put a few slices at the bottom of each boat  
  5. Drizzle 1 of the teaspoons of olive oil over each boat
  6. Dice the tomato & fill each boat with some  
  7. Slice the other clove of garlic & sprinkle those pieces on top of the tomatoes 
  8. Sprinkle each boat with some crumbled feta cheese  
  9. Drizzle the last tablespoon of olive oil over the boats  & top with breadcrumbs if desired
  10. Bake for 20-25 mins or until the tops are golden & the eggplant cuts through easy