Eggplant boats: this is both weeknight-friendly and protein-packed!
published on 11 April, 2020 at 15:35
Pour the egg mixture into the emptied eggplant and result will be delicious!
INGREDIENTS
2 medium eggplants;
4 eggs;
3 tbsp sliced scallions;
½ tsp chili flakes;
1 tsp chicken seasoning;
Carrot, zucchini, bell peppers chopped, to taste;
Shredded cheese.
METHOD
- Slice eggplants in half lengthwise, scoop all the flesh, trying to not poke through the skin.
- Season eggplant halves with salt, brush with olive oil and bake for 190C/375F for 15 minutes.
- Whisk eggs with scallions, salt, pepper, chili flakes and chicken seasoning. Add vegetables of your choice.
- Pour egg mixture into the boats (if it spills out a little – add rolled up foil underneath to lift the eggplant up).
- Top with cheese and bake for 20-25 minutes more.
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