Mediterranean Eggplant Boats [Vegan, Gluten-Free]
These stuffed eggplants with Mediterranean flair are stuffed mushrooms, some fresh herbs, quinoa, and load of species into a complex feast of flavor. These eggplant boats are finished with a delightful vegan yogurt sauce that makes the dish stand out.
Ingredients You Need for Mediterranean Eggplant Boats [Vegan, Gluten-Free]
How to Prepare Mediterranean Eggplant Boats [Vegan, Gluten-Free]
- Preheat the oven to 375°F.
- In a dry pan, over a medium-low heat on a stove, toast the pine nuts for about 2 minutes until they are fragrant.
- In a small saucepan, bring the water to a boil.
- Add the quinoa and bring the water gently back to the boil.
- Reduce the heat and cover the pot with the lid. Let it simmer for 12 minutes before removing the pot from the heat.
- Carefully score the flesh of the eggplants in a crosshatch pattern. Be careful not to damage and cut through the skin.
- Sprinkle it with salt and pepper and drizzle olive oil over the eggplants.
- Place the eggplants, cut-side-up, in a non-stick baking tray and bake them in the oven for 20-25 minutes.
- In a small bowl, mix together the spices.
- Over a medium heat in a saucepan, heat 1 tablespoon of olive oil and sauté the onion for about 2 minutes or until it's translucent.
- Add the tomatoes, garlic, and the spices to the tomato mixture and let it simmer for about 45 minutes or until the sauce is thickened. Mash the tomato pieces with a fork during the cooking process.
- Take the eggplants out of the oven and use a small spoon take out the flesh to create space for the stuffing without cutting through the skin.
- Place the flesh in a bowl.
- In a saucepan, over a medium heat, add 2 tablespoons of olive oil and sauté the eggplant flesh, mushrooms, and quinoa for about 3-4 minutes.
- Season with salt and pepper to your taste.
- Turn off the heat and stir in the parsley, coriander, and the pine nuts.
- Once the tomato mixture is ready, remove it from the heat and let it cool down for 10 minutes.
- Add the eggplant mixture and combine it all together.
- Sprinkle the eggplant boats with some salt and pepper. Place the filling of tomato and eggplant mixture inside the each eggplant boats.
- Top the boats with cherry tomatoes and bake them in the oven for 20-25 minutes.
- Whisk the yogurt to form a smooth and creamy texture. Then add the dried mint and garlic powder and season it with salt and black pepper.
- Garnish each eggplant boat with chopped chives and drizzle the yogurt on the top.
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