These delicious cottage cheese stuffed eggplant boats are a tasty and healthy meal option. Packed with protein and flavor, this dish is sure to satisfy your taste buds and keep you feeling full.
Cottage cheese stuffed eggplant boats make for an impressive and satisfying main course, and they can also be served as a flavorful side dish in smaller eggplants.
They are very easy to make and tasty to eat. I enjoyed them and the leftover eggplant boat was enjoyed the following day when the flavors had developed further. It's a great recipe you could add your own flourish to with seasonings and other vegetables.
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Carbs in eggplant
Eggplants are relatively low in carbohydrates, making them a suitable option for those following low-carb or keto diets. A 100 gram serving has about 6 grams of carbohydrates, 3 grams of fiber and 3 grams of net carbs.
Best cottage cheese for keto
Full-fat cottage cheese is a suitable choice for a keto diet because it provides a good balance of fat and protein while keeping carbohydrates to a minimum. Look for cottage cheese labeled as "full-fat" or "whole milk" cottage cheese. These varieties contain a higher fat content and are lower in carbohydrates compared to low-fat or fat-free options.
Ensure that the cottage cheese you choose does not have added sugars, as added sugars can increase the carb content. The ingredient list should not include any form of sugar.
All you need to make these stuffed eggplant boats is below. We have kept the seasoning simple but you can add your own herbs or spices.
- Eggplant - are the star of this dish, providing a robust and earthy flavor with a tender, melt-in-your-mouth texture when roasted. They serve as the edible "boats" that hold the filling.
- Baby spinach - frozen spinach can be used too.
- Cottage cheese - Cottage cheese is the creamy and protein-rich filling for the eggplant boats. It adds a delightful contrast to the roasted eggplant's texture and infuses the dish with a luscious, dairy-based flavor.
- Feta cheese - adds additional flavor.
- Mozzarella cheese - for the topping of the baked eggplants.
- Garlic - add more if you want.
How to make cheese stuffed eggplant boats
This is a twice cooked eggplant dish. The eggplant flesh is cooked and added to the other ingredients, then baked.
Scoop out the eggplant flesh and cut into chunks.
Cook the garlic and eggplant.
Add the spinach.
Mix in the cottage and feta cheeses.
Fill the eggplant boats with the cheesy filling.
Top with mozzarella and bake.
Do you need to salt eggplant?
Salting eggplant is a common technique used to draw out excess moisture and reduce bitterness in some varieties of eggplants. Salting is typically more necessary for older or larger eggplants and certain varieties that tend to be bitter. Younger, fresher eggplants and some modern varieties are less bitter and may not require salting.
Eggplant boats recipe tips
Look for firm, glossy-skinned eggplants that are relatively uniform in size. Smaller to medium-sized eggplants work well for this recipe as they tend to have fewer seeds and a milder flavor.
Feel free to get creative with your filling. You can add ingredients like sautéed mushrooms, onions, garlic or tofu for additional protein.
Consider sprinkling some fresh herbs like parsley, basil, or dill over the eggplant boats for an added burst of flavor and freshness.
If you have any leftovers, they can be refrigerated and reheated in the oven or microwave for a quick and tasty meal later. Keep them in an airtight container.
What to serve with eggplant boats?
Cottage cheese stuffed eggplant boats are a flavorful and satisfying dish on their own, but you can enhance your meal by serving them with complementary side dishes. Here are some ideas for what to serve alongside eggplant boats:
A fresh, crisp salad can be a great side dish. Consider a garden salad with mixed greens, cherry tomatoes, cucumber, and a vinaigrette dressing or a Greek salad with feta cheese, olives, and Greek dressing for Mediterranean flavors. A cucumber fennel salad makes a refreshing side dish.
Roasted or grilled vegetables, such as asparagus, zucchini, bell peppers, or broccoli, complement the flavors of the stuffed eggplant boats nicely.
Do you eat the skin of stuffed eggplant?
This is a question my husband asks me every time I serve stuffed eggplants. And most stuffed vegetables, come to think of it! You can eat the skin of stuffed eggplant. In fact, when making stuffed eggplant boats, the skin is typically left intact and serves as the "boat" or vessel for the filling. The skin not only adds a lovely texture and visual appeal to the dish but also contains valuable nutrients and fiber.
Cottage Cheese Stuffed Eggplant Boats
- 1 large eggplant
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup baby spinach or frozen spinach, defrosted
- 3 oz cottage cheese, plain
- 1 oz Feta cheese
- 2 oz mozzarella cheese, grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- Wash and dry the eggplants. Cut them in half lengthwise.
- Use a spoon to scoop out the flesh from the center of each eggplant half, leaving about a ½-inch thick border around the edge. Chop the scooped-out flesh into small pieces and set it aside.
- Sprinkle a little salt on the inside of the eggplant halves and let them sit for about 20-30 minutes. This helps draw out excess moisture and reduce bitterness. Afterward, rinse the eggplant halves and pat them dry with paper towels.
- Preheat your oven to 375°F (190°C).
- Heat a bit of olive oil in a large skillet over medium heat. Add the chopped eggplant flesh and cook for about 5-7 minutes, or until it becomes tender and slightly golden.
- Add the garlic and spinach and cook for 2 minutes.
- Remove from the heat and add the feta cheese and the cottage cheese. Mix well and season with the salt and pepper.
- Fill each eggplant boat with the cottage cheese mixture, then place them in a baking dish.
- Top with the mozzarella cheese and bake in the preheated oven for approximately 22-25 minutes or until the eggplant is tender, and the filling is hot and bubbly.
- If desired, garnish with fresh basil or parsley before serving.
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