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Two Mediterranean Turkish Stuffed Eggplant Boats on a plate, topped with bubbly cheese and fresh parsley.

Mediterranean Turkish Stuffed Eggplant Boats

A delicious, nutrient-packed dinner featuring savory meat filling inside a tender roasted eggplant boat.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • - 2 large eggplants cut in half lengthwise
  • - 2 tbsp extra-virgin olive oil
  • - Salt and freshly ground black pepper to taste
  • - 1 lb 450g lean ground beef (or ground lamb)
  • - 1 medium yellow onion finely chopped
  • - 3 garlic cloves minced
  • - 1 can 14 oz / 400g crushed tomatoes
  • - 2 tbsp tomato paste
  • - ½ tsp ground cinnamon
  • - 1 tsp dried oregano
  • - ½ tsp paprika
  • - 1 cup shredded mozzarella
  • - ¼ cup feta cheese crumbled
  • - 2 tbsp fresh flat-leaf parsley finely chopped

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Cut eggplants in half lengthwise. Score the flesh in a crosshatch pattern, drizzle with olive oil, and season with salt and pepper.
  3. Roast cut-side down on a parchment-lined tray for 25–30 minutes until soft.
  4. Meanwhile, in a skillet, sauté onion and garlic until translucent. Add beef (or lamb) and cook until browned.
  5. Stir in tomato paste, crushed tomatoes, cinnamon, oregano, and paprika. Simmer for 10–15 minutes until thickened.
  6. Flip roasted eggplants cut-side up. Press down the center to create a cavity.
  7. Fill each eggplant boat generously with the meat sauce.
  8. Top with shredded mozzarella.
  9. Bake at 400°F (200°C) for 15–20 minutes until the cheese is melted and golden.
  10. Garnish with crumbled feta and fresh parsley. Let rest for 5-10 minutes before serving.

Notes

For the best results, use firm, shiny eggplants and fresh parsley.