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When it comes to delicious vegetarian dishes that are both satisfying and visually appealing, Mini Cheese-Stuffed Eggplant Boats stand out as a top choice. This recipe presents a unique way to enjoy eggplant, transforming it into a delectable vessel for a creamy cheese filling that is sure to please both vegetarians and meat-lovers alike. Whether you're planning a casual family dinner or an elegant gathering with friends, these mini eggplant boats are not only easy to prepare but are also bursting with flavor and nutrition.

Mini Cheese-Stuffed Eggplant Boats

Discover the delightful taste of Mini Cheese-Stuffed Eggplant Boats, a perfect vegetarian dish packed with flavor and nutrition. These charming eggplant halves are filled with a creamy blend of ricotta, mozzarella, and Parmesan, topped with fresh tomatoes and basil. Ideal for family dinners or elegant gatherings, they are easy to prepare and visually appealing. Serve them warm, complemented by a crisp salad or a flavorful side. Enjoy a healthy and satisfying meal that's sure to impress everyone at your table.
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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 for heat)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.

    Prepare the Eggplants: Carefully cut the eggplants in half lengthwise. Use a spoon to scoop out the insides, leaving about 1/4 inch of flesh around the edges to create boats. Reserve the scooped flesh for later use.

      Sauté the Filling: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Next, incorporate the reserved eggplant flesh into the skillet. Cook for 4-5 minutes until softened, stirring occasionally. Mix in the diced cherry tomatoes, oregano, red pepper flakes (if you like a bit of spice), salt, and pepper. Sauté for an additional 2-3 minutes and then remove from heat to cool slightly.

        Mix the Cheese Filling: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and the sautéed eggplant mixture. Gently stir in the chopped fresh basil until thoroughly combined.

          Stuff the Eggplants: Generously spoon the cheese filling into each eggplant half, pressing down lightly to ensure the filling is packed in well.

            Bake: Arrange the stuffed eggplant boats on a baking sheet lined with parchment paper for easy cleanup. Drizzle a small amount of olive oil over each filled eggplant and sprinkle with extra salt and pepper, if desired. Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the cheese is melted, golden, and bubbly.

              Serve: Once baked, remove the eggplants from the oven and allow them to cool for a few minutes before serving. For an added touch, garnish with additional fresh basil for a burst of color and flavor.

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

                  - Presentation Tips: Serve the eggplant boats on a colorful platter, drizzled with balsamic glaze for an elegant touch and a sprinkle of Parmesan for extra flavor.