Crispy Eggplant Boats with Herbed Tomato Rice
Halved eggplants roasted until golden, then stuffed with a quick tomato-herb rice that tastes like a Mediterranean kitchen. Sheet-pan magic that looks restaurant-worthy and tastes way better.
- Total time
- 28 min
- Servings
- 2
- Calories
- 312
- Protein
- 7g
Ingredients
- 2 whole eggplant, medium
- 1 cup cooked rice
- 10 oz cherry tomatoes
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- ¼ cup red onion, minced
- 1 whole lemon
- 4 tbsp olive oil
Instructions
- 1
Halve eggplants lengthwise. Scoop out flesh leaving a 1/4-inch border, then chop the scooped flesh into 1/2-inch pieces.
- 2
Toss eggplant halves and chopped flesh with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast at 425°F for 12 minutes until edges brown.
- 3
While eggplant roasts, halve cherry tomatoes and combine with cooked rice, parsley, mint, red onion, remaining 2 tbsp oil, juice of 1 lemon, salt, and pepper.
- 4
Remove eggplant from oven. Spoon herb-tomato rice mixture into each roasted eggplant half, packing gently.
- 5
Roast filled eggplants for 5 minutes until rice is heated through and eggplant skin blistered and dark.
- 6
Serve hot with a wedge of lemon on the side.
Tools you’ll need
- sheet pan
- knife
- spoon or melon baller
- bowl for mixing
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