Mediterranean Eggplant Boats

By Jamie Vespa

Mediterranean Eggplant Boats are a vegan and gluten free entree that's both weeknight-friendly and protein-packed.

Ingredients

• 1 cup chopped tomatoes
• 1/2 cup finely chopped jarred roasted red peppers
• 2 Tbsp. diced red onion
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. extra-virgin olive oil
• 2 tsp. drained capers
• 2 tsp. fresh lemon juice
• 1/4 tsp. each sea salt and freshly ground black pepper
• 1/4 tsp. each sea salt and freshly ground black pepper
• 2 small to medium eggplants
• 3 Tbsp. extra-virgin olive oil (divided)
• 1/4 cup chopped shallots
• 3 garlic cloves (finely chopped)
• 1 cup cooked quinoa
• 2 Tbsp. tahini (sesame seed paste)
• 2 Tbsp. balsamic vinegar
• 3 Tbsp. chopped fresh herbs (such as basil or parsley)
• Sea salt and black pepper to taste
• Sea salt and black pepper to taste

Instructions

1. 1

   Prepare salsa by combining all ingredients in a small bowl; stir and set aside.

2. 2

   Preheat oven to 375°F.

3. 3

   Slice the eggplants in half lengthwise, right through the stem. Carve into the eggplant flesh all the way around the perimeter, and scoop flesh out; set aside. Place eggplant halves on a baking sheet, facing up. Brush the eggplant halves with 1 Tbsp. of the olive oil and lightly season with salt. Bake eggplant for 20 minutes, or until golden brown and lightly tender.

4. 4

   Heat remaining 2 Tbsp. oil in a large skillet over medium heat. Finely chop eggplant flesh and add to skillet, along with shallots and garlic. Cook mixture for 5 minutes, stirring occasionally, until softened. Stir in quinoa, tahini, balsamic, and herbs; cook 2 to 3 more minutes, stirring often, until mixture is warmed through. Season to taste with salt and pepper.

5. 5

   Remove eggplant boats from oven and divide quinoa mixture evenly into each boat. Top with Mediterranean Salsa.