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Burrata Marinara Stuffed Eggplant Boats You Must Try!

burrata marinara stuffed eggplant boats
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Rich roasted eggplant, velvety marinara sauce, creamy burrata, and fragrant basil come together in these irresistible Italian-inspired stuffed eggplant boats that are bursting with homemade comfort and flavor.

Ingredients

Scale
  • 4 medium eggplants, halved lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil (for marinara)
  • 1 small onion, finely diced
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • Salt and black pepper to taste
  • 2 balls burrata cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil leaves, sliced into ribbons (for garnish)
  • Extra Parmesan cheese (for garnish)
  • Pinch of paprika (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C). Score the eggplant flesh lightly and brush with olive oil. Season with salt and pepper. Place cut-side up on a baking sheet and roast for 25 minutes until tender.
  2. Heat olive oil in a saucepan over medium heat. Sauté onion until soft and translucent. Add garlic and cook until fragrant. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer for 20 minutes until thick, rich, and flavorful.
  3. Scoop a small amount of the roasted eggplant flesh and mix it into the marinara sauce. Fill each eggplant shell generously with the sauce mixture.
  4. Return the stuffed eggplants to the oven and bake for 10 minutes to allow the flavors to meld together.
  5. Tear the burrata into generous pieces and place on top of each eggplant boat. Sprinkle with Parmesan cheese. Bake for 5 minutes until the cheese is soft and creamy.
  6. Finish with fresh basil ribbons, extra Parmesan, and a light dusting of paprika. Serve immediately while hot and creamy.

Notes

  • Use ripe, high-quality tomatoes for the deepest marinara flavor.
  • Add the burrata near the end of baking to maintain its creamy texture.
  • Fresh basil should always be added just before serving for maximum aroma.
  • Add chopped spinach or zucchini to the marinara filling for extra nutrients and texture.
  • This recipe is naturally gluten-free and perfect for a wholesome low-carb meal.

Nutrition

Find it online: https://www.homeydishes.com/burrata-marinara-stuffed-eggplant-boats-recipe/