Stuffed Eggplant Boats
Hearty roasted eggplant halves filled with a savory vegetable mixture, baked until tender and flavorful. A simple, flexible, and satisfying dish perfect for everyday meals.
Equipment
- baking sheet
- skillet
- knife and cutting board
- spoon
Ingredients
- 2 large eggplants, halved lengthwise
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 cup tomato sauce or chopped tomatoes
- 1 tsp dried oregano or mixed herbs
- salt and black pepper to taste
- optional toppings: cheese, breadcrumbs, fresh herbs
Instructions
- Preheat oven to 375–400°F (190–200°C) and line a baking sheet.
- Slice eggplants in half lengthwise and scoop out some flesh to form boats.
- Brush eggplants with olive oil, season lightly, and bake for 15–20 minutes until slightly tender.
- Heat olive oil in a pan and sauté onion, garlic, and carrot until softened.
- Add tomato sauce, herbs, and seasoning, then simmer until slightly thickened.
- Remove eggplants from oven and fill each with the prepared mixture.
- Add optional toppings like cheese or breadcrumbs if desired.
- Bake for another 20–25 minutes until eggplants are soft and tops are lightly golden.
- Let cool slightly, garnish with fresh herbs, and serve warm.
Notes
Pre-bake eggplant for best texture. Do not overfill to avoid uneven cooking. Keep filling thick to prevent excess moisture. Add fresh herbs after baking for brightness.
Nutrition
Calories: 220kcalCarbohydrates: 20gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 500mgFiber: 6gSugar: 8gVitamin A: 4000IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg