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Greek Boats

Submitted by: JustRightMenus

Servings: 8

Categories: The Produce Box, eggplant, side dish, tomatoes, veggie

From the kitchen of:

Christine, The Produce Box newsletter 2010


4 large purple eggplants

2 large field tomatoes, petite diced

Olive oil

Oregano, to taste (fresh or dried)

Salt, to taste

Pepper, to taste

2-3 cloves garlic, finely minced

Feta cheese, crumbled


Cut eggplants in half lengthwise. Place, cut-side down, on a baking sheet and roast at 400° for 20-30 minutes, until soft and skin begins to collapse. Cool long enough to handle easily, and scoop insides into a bowl. Set aside. Reserve the skins.

While eggplant is roasting, dice tomatoes. Mix in salt, pepper, and oregano to taste. Coat bottom of fry or saute pan with olive oil. Add tomatoes and garlic; then, add herbs. Saute over medium heat, until tomatoes are soft and herbs and spices are fragrant. Set aside.

Place tomatoes and scooped eggplant in mixing bowl; combine. Fill eggplant shells with the mixture. Sprinkle feta cheese on top, and broil until feta cheese browns slightly, about 5 minutes.

Eat immediately - and hope for seconds!


Tip: cut herbs with kitchen shears


Greek Boats are really yummy with a cool cucumber and tomato salad, stuffed peppers, sauteed summer squash, and sourdough bread. Try it!