Cottage Cheese Eggplant Boats

  • Difficulty: Ultra Basic
  • 30 minutes
  • 2 servings

These cottage cheese eggplant boats are a healthy alternative to any deep-fried eggplant dishes – which are delicious, needless to say, but packed with so much fat! The recipe is simple: just roast your eggplants in the oven and fill them with a cottage cheese and green olive mixture.

Ingredients Needed for Cottage Cheese Eggplant Boats

1 eggplant
salt
pepper
2 tablespoons of olive oil
1 teaspoon smoked paprika
1 cup cottage cheese
1 parsley, chopped
5 olives stuffed with pimento, slices
1 tablespoon pomegranate seed
sprouts

How to Cook Cottage Cheese Eggplant Boats

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Halve the eggplant lengthwise.
  3. Scoop out some flesh from each halve, but leave about 0.4-inch/1 cm on the edges, so the eggplant halves look like boats.
  4. Line a baking tray with parchment paper and place the eggplant boats on it.
  5. Drizzle olive oil. Sprinkle salt, pepper, and smoked paprika.
  6. Roast for 10-15 minutes.
  7. Meanwhile, mix the cottage cheese with chopped parsley, some salt, and olive slices.
  8. Stuff the eggplant boats with the cottage cheese mixture.
  9. Top them with pomegranate seeds and Brussels sprouts.

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