Mediterranean Eggplant Boats

Bursting with fresh Mediterranean flavours, these delicious and colourful eggplant boats are perfect served on their own or with a side of rice or pasta.

Serves:  4
Prep Time: 15 min
Cooking Time: 20-30 min
Total Time: 35-45 min


Ingredients

1 large eggplant
1 zucchini, sliced
1/2 red pepper, chopped
1/2 yellow or orange pepper, chopped
1 red onion, chopped
5-7 mushrooms, sliced
5-7 cherry tomatoes, halved
fresh rosemary, chopped finely
salt and pepper
1 tbsp. vegetable oil
grated cheddar, crumbled goat or feta, to garnish (optional)

Directions

1. Slice eggplant in half and scoop out the inside with a spoon.  Cut inside flesh into cubes and salt lightly.  Set aside for 5 minutes, then dab with a paper towel to remove beaded liquid.
2. Preheat oven to 350 F and heat oil in a frying pan. Add onions and saute, followed by cubed eggplant pieces. Cook until semi-soft.  Add zucchini, peppers, mushrooms and rosemary.  Lightly cook for 5 minutes stirring frequently.  Add cherry tomato halves.
3. Place the two eggplant shells on a baking sheet and fill with vegetable mixture.  Place in oven.
4. Bake until outer eggplant shells are cooked, for about 20-30 minutes.
5. Sprinkle with cheese and serve with brown rice or whole wheat pasta.