Greek Cheese-Stuffed Eggplant Boats

Greek Cheese-Stuffed Eggplant Boats

Yield: 4 servings

Prep time: 40 minutes

Level: Easy


2 medium eggplants, sliced in half lengthwise
Kosher salt and olive oil for sprinkling

1 large onion, chopped
2 tablespoons olive oil
7 ounces Tnuva Sheep’s Milk Feta Cheese, crumbled
7 ounces Tnuva Cow’s Milk Feta Cheese in brine, grated
3.5 ounces Tnuva Edam Cheese slices, cut into small pieces
3-4 eggs, beaten

For sprinkling on top:
3.5 ounces Tnuva Edam Cheese slices, cut into small pieces

Garnish: Fresh parsley, chopped


1. Preheat oven to 400 ⁰F. Scoop out the inside of the eggplants, chop and set aside in a bowl.
2. Line a baking pan with parchment paper and place the eggplant halves on top. Sprinkle with a little kosher salt and olive oil. Roast eggplant in the oven until soft. Remove from oven.
3. Saute the onion in olive oil until golden. Add the scooped-out, chopped eggplant and saute for a few minutes until soft, adding more olive oil if necessary.
4. Remove sautéed onion and eggplant from the pan, draining excess oil.
Add the cheeses and beaten eggs and mix together.
5. Stuff eggplant halves with the cheese mixture. Sprinkle Edam cheese on top and bake for half an hour, until golden. Garnish with fresh parsley.