Sometimes you find a winning recipe in the most random places- like this one for Mediterranean eggplant boats from Family Fun magazine. These are delicious, and my kids (2 out of 3) loved them too!
MEDITERRANEAN EGGPLANT BOATS
Yield: 4 servings
Ingredients:
2 eggplants
3 plum tomatoes
2 garlic cloves
1 15 oz can chickpeas, drained
1/4 cup pine nuts (none in my pantry so I omitted)
1 cup crumbled feta
1 tsp. dried oregano
1 tsp. lemon juice
1/2 tsp. salt
Fresh chopped parsley
Instructions:
Heat oven to 400 degrees. Coat a 9-inch square pan or cookie sheet with cooking spray.
Trim off and discard the stem end of each eggplant, then halve them lengthwise. Trim off a thin slice from the rounded side of each portion so that it sits flat on the pan. Working over a bowl, hollow out the center of each eggplant, reserving the flesh.
In a food processor, pulse the reserved eggplant flesh, tomatoes, and garlic until finely chopped. Transfer the mixture to a bowl and stir in all the remaining ingredients except the parsley. Spoon the mixture into the eggplant halves, pressing it in and mounding it high.
Arrange the eggplants in the prepared pan and bake for 40 minutes. Garnish with fresh parsley and enjoy!
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