Recipe Details

Mediterranean Eggplant

Number of Servings: 4

Serving Size: 2 eggplant halves

Eggplant is low in carbohydrates and contains calcium, phosphorous, potassium, and thiamin. A delicious low-carb delight.

Name: Amount:
lb baby eggplants (about 4, at 4 oz each) 1
ripe Roma tomatoes 5
extra-virgin olive oil, divided 3 Tbsp
black Kalamata or Gaeta olives, pitted 1 tsp
capers, rinsed and drained 1 tsp
cloves garlic, minced 2
freshly chopped basil leaves 2 Tbsp
kosher salt 0.50 tsp
freshly ground black pepper 0.25 tsp
freshly grated Parmesan cheese 1 Tbsp

Cut tops off of eggplants. Cut eggplants in half lengthwise, making two boat shapes. With a corer or grapefruit spoon, carefully remove the flesh from the eggplant, leaving a very thin layer next to the skin. Cut the flesh into small cubes and set aside.


Fill a medium pot 3/4 full with water. Bring to a boil over high heat. Add tomatoes to boiling water, and allow to boil for a few minutes or until skin begins to split. Remove tomatoes from boiling water and drain. Place them in a bowl of cold water and ice to stop cooking. When cool enough to handle, peel tomatoes, and dice them.


Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add eggplant cubes. Allow to cook for about 3 minutes per side or until it begins to soften and change color. Add tomatoes, olives, capers, garlic, basil, salt, and pepper. Stir. Reduce heat to medium low, cover, and simmer for 10-20 minutes, or until vegetables are tender.


Meanwhile, heat the oven to 400°F. Oil a baking dish (large enough to fit the 8 eggplant boats in a single layer) with remaining 1 Tbsp olive oil. Arrange eggplant boats in baking dish.


When vegetables have finished cooking, stir in Parmesan. Stuff the eggplant boats up to the tops with the vegetable mixture. Bake, uncovered, for 45 minutes, or until eggplant is tender and mixture is golden.

Nutritional Information (per serving)
Calories 150
Calories from Fat 100
Total Fat 11g
Saturated Fat 1g
Cholesterol 0mg
Sodium 295mg
Potassium n/a
Carbohydrates 13g
Dietary Fiber 4g
Sugars 5g
Protein 2g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 3 Vegetable 2 Fat