St￭ Eggplant Rice Boats are a delightful and satisfying dish that seamlessly blends the earthy flavors of eggplant with the hearty texture of rice and a medley of vegetables. This dish is not just a feast for your taste buds but also a colorful addition to your table, making it a perfect option for family dinners or entertaining guests. The combination of roasted eggplant, garlic herb rice, and savory, seasoned vegetables creates an inviting Mediterranean-inspired meal that is as wholesome as it is delicious.
Ingredients
Scale:
2 medium-sized eggplants
1 cup cooked rice (preferably garlic herb rice)
1 tablespoon olive oil, plus more for drizzling
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper (red or yellow), diced
1 cup diced tomatoes (fresh or canned)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/2 cup shredded cheese (optional, for topping)
Fresh parsley, chopped (for garnish)
Extra virgin olive oil (for drizzling)
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, keeping about 1/2 inch intact.
Roast the eggplants cut-side up on a baking sheet with olive oil and salt for 25-30 minutes.
In a skillet, heat olive oil and sauté onion until translucent, then add garlic and bell pepper.
Chop reserved eggplant flesh and add to skillet with tomatoes, rice, herbs, salt, and pepper.
Fill the roasted eggplants with the mixture and top with cheese if desired.
Bake for an additional 15-20 minutes until cheese is melted and golden.
Garnish with parsley and drizzle with olive oil before serving.
