Let’s give some love to the eggplant. The nutrient-dense fruit (they grow on vines and contain seeds) contains a vast amount of vitamins, minerals, fiber and antioxidants, with little calories. When roasted, their slightly bitter taste mellows to mild and rich, and they take on a soft, creamy texture. In this vegan stuffed eggplant recipe, you’ll load them with marinara, heirloom tomatoes and good quality olives for a side dish or appetizer full of flavor and fun. Be sure to eat the passionate purple skin to enjoy more of this lovely plant’s knockout nutrients!
Loaded Eggplant Boats
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 150 kcal
Ingredients
- 2 medium-large eggplants
- 4 Tbsp. olive oil
- 1 cup marinara sauce
- 4 oz. olives sliced
- 8 oz. heirloom cherry tomatoes sliced
- Salt to taste
- Pepper to taste
- Flat leaf parsley
Instructions
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Preheat oven to 400 degrees F. Line baking pan with parchment paper.
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Remove ends of eggplants and slice each lengthwise. Scoop out insides, leaving outer edges about 1/2-inch thick. Arrange in baking pan, sprinkle each half with 1 Tbsp. olive oil.
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Bake for 10 minutes; remove from oven.
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Coat each half with 2-3 Tbsp. marinara and top with olives and tomatoes. Add salt and pepper.
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Bake for another 5-8 minutes.
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Add fresh parsley before serving. (Note: Slice each half crosswise into sections if serving as appetizer.)
Recipe Notes
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Nutrition Facts
Loaded Eggplant Boats
Amount Per Serving
Calories 150
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Sodium 514mg21%
Potassium 398mg11%
Carbohydrates 9g3%
Fiber 4g16%
Sugar 5g6%
Protein 2g4%
Vitamin A 453IU9%
Vitamin C 13mg16%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.