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Eggplant boats in the oven

Baked Stuffed Eggplant Boats

Wildly delicious, made from simple ingredients, and completely meat-free! These juicy baked eggplant boats with a vegetable filling are especially great for vegetarians and anyone eating light. They're quick and easy to make, so even a beginner can pull them off — and their bright, colorful look makes them a real centerpiece!

Maria

Recipe author

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Composition / ingredients

Servings:

Eggplant

Bell pepper (yellow)

Tomatoes

Carrots

Garlic

Dill (3 sprigs)

Parsley (3 sprigs)

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 42 % 5 g

Carbohydrates 50 % 6 g

66 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Ready to make baked eggplant boats? Start by gathering the ingredients on the list. Keep in mind that the exact amounts depend on the size of your eggplants. Mine are medium — not very long and moderately thick — so the filling was just right for 4 halves.
Step 2:

Wash and dry the eggplants and cut each one in half lengthwise. Carefully scoop out the flesh with a spoon to form boats, taking care not to pierce the walls — I use a melon baller. You can finely chop the scooped-out flesh and fry it with the rest of the vegetables, but I prefer to leave it out of the filling. Salt the insides of the eggplants and let them sit for 15 minutes to draw out any bitterness, then rinse with cold water.
Step 3:

Peel the carrot and cut it into small pieces.
Step 4:

Cut the tomato into medium cubes. Choose a firm, dense tomato rather than a soft, fleshy one — fleshy tomatoes don't hold their shape and fall apart as they cook, and here you want them to stay intact. You can use cherry tomatoes instead, simply halved.
Step 5:

Remove the seeds and stem from the bell pepper and cut it into small cubes as well.
Step 6:

Finely mince the garlic with a knife.
Step 7:

Finely chop the herbs.
Step 8:

Heat the vegetable oil in a skillet over medium heat. Add the carrot and cook, stirring, for about 3 to 5 minutes.
Step 9:

Add the tomato, bell pepper, and garlic to the carrot. Season with salt and pepper and cook for another 4 to 5 minutes, stirring occasionally — adjust the time to your stove.
Step 10:

At the end, stir in half of the chopped herbs.
Step 11:

Fill the eggplant boats with the vegetable mixture.
Step 12:

Set the eggplant boats on a parchment-lined, oiled baking sheet. Place them in an oven preheated to 400°F (200°C) and bake for about 15 minutes. Adjust the exact time and temperature to your own oven.
Step 13:

Transfer the baked eggplants to a platter, sprinkle with the remaining chopped herbs, and serve. Enjoy!

Note that you don't always need to draw the bitterness out of eggplant — young eggplants and certain varieties aren't bitter to begin with.
Keep in mind that every oven is different. Your temperature and bake time may vary from what's written here. For reliable results with any baked dish, get to know how your own oven behaves.
Since everyone's preference for salty, sweet, bitter, spicy, sour, and hot is different, always season to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for one.