Loaded Eggplant Boats
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
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
-
Preheat oven to 400 degrees F. Line baking pan with parchment paper.
-
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.