Cottage Cheese Stuffed Eggplant Boats
Cottage cheese stuffed eggplant boats are a delicious dish that combines the rich flavors of eggplant with a creamy, cheesy filling.
Servings: 2 servings
Calories: 354kcal
Ingredients
- 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
Instructions
- 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.
Notes
One serving is one stuffed eggplant boat.
Nutrition
Serving: 1serving | Calories: 354kcal | Carbohydrates: 17g | Protein: 16g | Fat: 26g | Fiber: 7g | Net Carbohydrates: 10g