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Baked Eggplant Boats 


2 eggplants, peeled, sliced in half, with the middle scooped out

½ lb. cooked white beans

3 medium tomatoes, blended

1 yellow bell pepper, grilled and chopped

2” ginger, blended

3 teaspoons oil

1 bunch parsley or cilantro, chopped

½ cup parmesan cheese


1/3 teaspoon salt

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon black paper

Prepare blended tomatoes as follows: Remove the tomato stems and any bruised areas or white core, and roughly chop. Place the tomatoes in a blender and blend until desired consistency.

Place the eggplants on an oiled baking pan. Mix all the remaining ingredients and the seasonings in a mixing bowl and stuff the eggplant boats. Place them in the oven and bake on 375ºF for 20


Sprinkle parmesan cheese on the top and place them back in the oven for 2 more minutes.

Take them out of the oven and sprinkle the parsley/cilantro on top.

Serve and enjoy!

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