Eggplant Boats with Mediterranean Salad | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Eggplant Boats with Mediterranean Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Zergut Eggplant Appetizer; La Valle Tomatoes, Organic, Italian Peeled; English Cucumber; Red Onion; Belfiore Cheese Crumbled Feta Cheese; Simply Organic Parsley; Napa Valley Naturals Organic Red Wine Vinegar; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Maldon Salt; Jacobs Farm Organic Oregano; La Fiesta Yerba Buena Mint

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Eggplant Boats with Mediterranean Salad

Serves 210 mins prep20 mins cook

A delicious and light summer dish featuring air-fried eggplant boats topped with a fresh Mediterranean salad. The recipe includes a variety of vibrant vegetables and creamy feta cheese, seasoned to perfection.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

eggplant

La Valle Tomatoes, Organic, Italian Peeled

cup tomato

english cucumber

red onion

oz feta

bunch parsley

Napa Valley Naturals Organic Red Wine Vinegar

tbsp red wine vinegar

salt

oregano

bunch mint leaves

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Instructions

1: Wash and cut the eggplant in half, score, and season with salt; let sit on paper towels to get excess moisture out.

2: Brush olive oil on both sides and air fry at 390°F for about 18-20 minutes.

3: Chop all the veggies and season with olive oil, red wine vinegar, and salt; mix and spread over the eggplants, followed by cubed feta.

4: Finish with more olive oil and oregano and enjoy.

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