Eggplant Boats

All aboard! This Eggplant Boat recipe will have everyone ready to set sail and dive into a flavorful and tasty meal.



  • 6 Tbsp Fresh Cravings Pico de Gallo
  • 2 Eggplants
  • 2 Tbsp Olive Oil
  • 2 Cups Quinoa
  • 2 Bell Peppers (red and green)
  • 1 Chopped Zucchini
  • 1 tbsp chopped Cilantro
  • ½ Tbsp Garlic


  1. 1. Preheat oven to 375 degrees F.
  2. Slice the eggplants in half lengthwise and carve into the eggplant flesh, scooping it out and leaving each half hallow.
  3. Place the eggplant halves on a baking sheet facing up and brush with olive oil.
  4. Bake eggplant for 20 minutes, or until golden brown and lightly tender.
  5. In a skillet over medium heat, stir chopped eggplant flesh, Pico de Gallo Salsa, diced peppers, diced zucchini, chopped garlic, and cilantro for about 5 minutes or until softened, stirring occasionally.
  6. Stir in quinoa and cook for an additional 2 to 3 minutes, stirring often until mixture is warmed through.
  7. Remove cooked eggplant halves, place on serving plate, and fill with the quinoa, vegetable, and herb mixture.
  8. Top with Fresh Cravings Pico de Gallo Salsa!