Greek Roasted Stuffed Eggplant Boats

by

Greek Roasted Stuffed Eggplant Boats 🍆🧀

Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4

Ingredients

  • 2 medium eggplants, halved lengthwise
  • ½ cup feta cheese, crumbled
  • ⅓ cup Kalamata olives, sliced
  • ¼ cup sun-dried tomatoes, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Score the flesh of the eggplants in a crisscross pattern.
  2. Brush with olive oil and season with salt and pepper.
  3. Roast cut-side up for 20–25 minutes, until tender.
  4. Mix feta, olives, sun-dried tomatoes, garlic, and oregano in a bowl.
  5. Spoon the mixture over the roasted eggplant halves.
  6. Return to the oven and bake for another 10 minutes, until warm and lightly golden.
  7. Garnish with fresh herbs if desired and serve warm.