Vegetarian, gluten-free, carbless & delicious! Basically no reason to not get up & make these right now.
Time: 30 min
Ingredients:
- 2 small/medium chubby eggplants
- 1 medium tomato (I used a deep red heirloom)
- 2 cloves garlic
- 2 tablespoons crumbled feta cheese
- 2 tablespoons olive oil
- Salt/pepper to taste
- Glutenfree breadcrumbs (optional)
Recipe:
- Preheat oven to 450
- Wash the eggplants & cut them in half vertically
- Use a spoon to hollow out the middle of the eggplant, place them in a greased Pyrex with the hollow side facing up
- Slice the first clove of garlic & put a few slices at the bottom of each boat
- Drizzle 1 of the teaspoons of olive oil over each boat
- Dice the tomato & fill each boat with some
- Slice the other clove of garlic & sprinkle those pieces on top of the tomatoes
- Sprinkle each boat with some crumbled feta cheese
- Drizzle the last tablespoon of olive oil over the boats & top with breadcrumbs if desired
- Bake for 20-25 mins or until the tops are golden & the eggplant cuts through easy
