About this Recipe
Welcome to our delicious world of Eggplant Boats! As a bariatric-friendly dish, these savory delights are designed to nourish your body while pleasing your palate. Loaded with health benefits, eggplants are the star of this recipe.
Eggplants are low in calories and carbohydrates, making them an ideal choice for post-bariatric surgery patients. They are rich in dietary fiber, aiding digestion and promoting a feeling of fullness, helping you manage your portion sizes effortlessly.
This mighty purple vegetable is also a fantastic source of essential nutrients such as vitamins C, K, and B6, along with minerals like potassium and manganese. These nutrients support your overall well-being, helping you stay energized and balanced throughout your journey.
Our Eggplant Boats are packed with flavor, providing a delightful twist on classic stuffed vegetables. Roasted to perfection and filled with a mouthwatering mixture of nutritious ingredients, these boats are guaranteed to satisfy your cravings while keeping you on track with your bariatric goals.
2 “boats” (eggplant halves)
Nutritional facts per 1/2 eggplant:
- 263 calories
- 13.5 g protein
- 15.5 g fat
- 14 g carbs
- 6.5 g fiber
- 1 Eggplant
- 1 tbsp olive oil
- 2 tsp seasoning (we used everything-but-the-bagel seasoning)
- 4 oz (120 g) smoked chicken, diced
- 1/2 cup (120 ml) smooth marinara sauce
- 1/2 cup (120 g) shredded mozzarella
- chopped spring onion
- more cheese!
Yes, we’re aware that this recipe includes meats such as (turkey) bacon and sausage which are more processed than regular chicken breast for example. The reasons why we share this, is to teach you that eating after bariatric surgery doesn’t have to be “all-or-nothing”.
Substitute the beef sausage for shredded chicken. And try different vegetables for your egg-bake, like spinach (cooked broccoli) or onions.
Step by Step Instructions
Preheat oven or air fryer to 350F (180C).
Cut eggplant in half, lengthways.
Cut small incisions in the soft side of the eggplant.
Rub the olive oil and the seasonings on the egg plant where you made the incisions.
Line baking tray with parchment paper and add the eggplant on the baking tray. Place in oven, about 20 minutes, turn halfway.
In a small skillet, bake the diced smoked chicken breast, about 7 minutes or until crisp. If you’re using non pre-cooked chicken, make sure to bake until no longer pink.
Remove the eggplant from the oven.
Mash the soft side of the eggplant meat with a fork.
Top with marinara sauce, baked chicken and cheese.
Place in oven, about 10 minutes or until cheese is bubbly and melted.
Top with chopped spring onion and more cheese if desired.
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