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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