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For a taste of Italy, try these oven-baked eggplant boats filled with a savory tomato, thyme, and garlic salsa. This versatile dish can be enjoyed as a main course or a side dish, and it’s suitable for those following a gluten-free, paleo, Whole30, or vegan diet.
Stuffed Baked Eggplant
Eggplant, also known as aubergine, is a wonderful vegetable to work with due to its smoky, earthy, mushroom-like flavor. It can be baked (like these cheesy Italian baked eggplants), fried, used in dips, salads, sandwiches, antipasto platters, lasagna, and more.
This recipe features baked eggplants stuffed with an Italian-inspired salsa made from cooked eggplant, fresh tomatoes, garlic, and thyme, drizzled with healthy olive oil.
These eggplant boats can be served as a side dish or a main course. They are suitable for vegans, vegetarians, and those following gluten-free, Whole30, or Paleo diets.
Recipe Tips
You can substitute parsley or basil for thyme. If the fresh garlic in the salsa is too strong, you can reduce the amount or use garlic powder instead.
This recipe serves 2, using one large eggplant, but you can make additional eggplant boats for serving as sides or bringing to gatherings. They can be stored in the fridge for a few days and enjoyed as a snack or paired with an egg omelette for breakfast. They make a great side dish with lamb or fish, or can be served with quinoa or buckwheat for a vegetarian meal.
You may also want to try my Eggplant Caprese Salad, Tomato Ricotta Gremolata Salad, or the delightful Creamy Eggplant Salad.
Full Recipe
Find the complete list of ingredients, instructions, and nutritional information below. If you have any questions or try this recipe, feel free to leave a comment and don’t forget to rate this recipe for others to discover.