Hummus-Stuffed Eggplant Boats


Ultra Basic





A recipe from the cuisine, allowed in a / / diet.

If you want to make a great starter for a party or you simply want a nice creamy meal, make a batch of hummus-stuffed eggplant boats! You can prepare the hummus at home, using canned chickpeas, or you can buy some at the store. Just add some crackers on your plate and enjoy your culinary journey!

Nutritional Chart

Calories: 316 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 34 g
  • 8 g
  • 19 g

Ingredients Needed for Hummus-Stuffed Eggplant Boats

1 eggplant
2 tablespoons of olive oil
1 teaspoon turmeric
3.5 ounces of hummus, homemade or store-bought
1 baby spinach
4 cherry tomatoes, halves
1 chili pepper, sliced
1 tablespoon pomegranate seed

How to Make Hummus-Stuffed 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 and have enough room for the stuffing.
  4. Line a baking tray with parchment paper and place the eggplant boats on it.
  5. Sprinkle salt and pepper. Drizzle olive oil. Add turmeric.
  6. Roast them for 15-20 minutes.
  7. When they are ready, place them on a plate and fill them with hummus.
  8. Top the hummus-stuffed eggplant boats with baby spinach, cherry tomatoes, red chili pepper slices, and pomegranate seeds.

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