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Roasted stuffed eggplant boats topped with whipped feta, yellow and red cherry tomatoes, toasted walnuts, fresh mint, and purple flowers drizzled with olive oil.

Roasted Stuffed Eggplant Boats with Feta and Walnuts

Melt-in-your-mouth roasted eggplant halves layered with a creamy, zesty whipped cheese base, sweet cherry tomatoes, crunchy toasted walnuts, fresh mint, and extra virgin olive oil.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 2
Calories: 265
Ingredients Method Notes

Ingredients
  

For the Eggplant Base:
  • - 2 medium eggplants globe or Italian, cut in half lengthwise
  • - 3 tbsp Extra Virgin Olive Oil for brushing and drizzling
  • - 1/2 tsp sea salt or to taste
  • - 1/4 tsp freshly cracked black pepper
  • - 1/2 tsp dried oregano or za'atar seasoning
For the Creamy Stuffing Layer:
  • - 1/2 cup crumbled Feta cheese authentic sheep's milk preferred
  • - 1/4 cup plain Greek yogurt or full-fat cream cheese
  • - 1 small garlic clove finely minced or grated
For the Toppings & Garnish:
  • - 1/2 cup cherry tomatoes mix of red and yellow, halved
  • - 1/3 cup chopped walnuts toasted
  • - 2 tbsp fresh mint leaves
  • - Optional garnishes: Microgreens edible purple flowers, or 1 tsp raw honey

Method
 

Preheat Oven:
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Prep and Score Eggplant:
  1. Slice eggplants in half lengthwise through the stem. Using a sharp knife, score the inner flesh in a deep crisscross diamond pattern, taking care not to pierce through the skin.
Roast the Eggplant:
  1. Brush the scored flesh generously with 2 tablespoons of extra virgin olive oil. Season with salt, pepper, and dried oregano. Place eggplants cut-side down on the prepared baking sheet. Roast for 30–35 minutes until the skin is wrinkled and flesh is completely tender and soft.
Whip the Cheese:
  1. While eggplants roast, combine crumbled feta, Greek yogurt, and minced garlic in a mini food processor or bowl. Blend or mash with a fork until smooth and creamy.
Toast Walnuts:
  1. Place chopped walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring constantly until fragrant and lightly golden. Remove immediately from heat.
Assemble Boats:
  1. Remove roasted eggplants from the oven and flip cut-side up. Gently press down the soft center flesh with the back of a spoon to create a boat cavity. Spread the whipped feta mixture evenly into each cavity.
Top and Serve:
  1. Arrange halved red and yellow cherry tomatoes over the whipped cheese. Scatter toasted walnuts, fresh mint leaves, and optional edible purple flowers on top. Drizzle remaining extra virgin olive oil over the boats right before serving.

Notes

- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat eggplant bases at 350°F (175°C) in an oven or air fryer before topping with cheese and fresh garnishes.
- Swap walnuts for toasted pine nuts or pistachios if preferred.