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Before diving into the specifics of the recipe, it’s essential to understand the characteristics and benefits of eggplants. This unique vegetable comes in various varieties, including the classic globe eggplant, Italian eggplant, and the diminutive Japanese eggplant. Each type has its own flavor profile and texture, but they all share common nutritional benefits. Eggplants are low in calories yet rich in dietary fiber, vitamins, and minerals, making them a healthy addition to any meal.

Mini Cheese-Stuffed Eggplant Boats

Discover the delightful world of mini cheese-stuffed eggplant boats, a healthy and satisfying dish that’s perfect for any occasion. These charming bites are packed with rich flavors, featuring a blend of creamy ricotta, gooey mozzarella, and savory Parmesan, combined with fresh vegetables and aromatic herbs. Ideal as appetizers or a hearty vegetarian meal, these eggplant boats will impress your guests and satisfy your cravings while being nutritious too. Give this beautiful dish a try and elevate your dining experience!
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Ingredients
  

4 small eggplants

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup cherry tomatoes, diced

1/4 cup fresh basil, chopped

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the eggplants: Cut the eggplants in half lengthwise and scoop out the insides carefully, leaving about 1/4 inch of flesh around the edges to create boats. Set the scooped flesh aside.

      Sauté the filling: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the scooped eggplant flesh and cook for 4-5 minutes until softened. Stir in the diced cherry tomatoes, oregano, red pepper flakes (if using), salt, and pepper, cooking for an additional 2-3 minutes. Remove from heat and let cool slightly.

        Mix the cheese filling: In a large bowl, combine the ricotta, mozzarella, Parmesan, and the sautéed eggplant mixture. Stir in the chopped basil and mix until well combined.

          Stuff the eggplants: Spoon the cheese mixture into each eggplant half, pressing gently to pack the filling.

            Bake: Place the stuffed eggplants on a baking sheet lined with parchment paper. Drizzle a little olive oil over each filled eggplant and sprinkle with additional salt and pepper if desired. Bake for 25-30 minutes or until the eggplant is tender and the cheese is melted and bubbly.

              Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with more fresh basil if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4