Stuffed Eggplant Boats
I am going to start off by saying that I love eggplant in all shapes and forms! It is fantastic and a necessity for me in makloubeh, it is amazing in baba ghanouj, and it is a delicious vehicle for being stuffed. Luckily for me, my husband enjoys it too! These stuffed eggplant boats are such a simple weeknight meal that I often make with some ground beef for a wholesome meal. I made this a while back on my social media accounts but never documented the recipe but until this day; I have people from my audience asking for the recipe so here it is!
My husband as of late has been trying to lay off the carbs. These stuffed eggplant boats have been on our weekly rotation menu since then. All of the flavors come together so well and you will not miss the carbs as this is filling. I use the beef stuffing for this recipe for many mahshi recipes too minus the tomato puree. In the Middle East, we often stuff our vegetables also known as mahshi with rice and most of the time meat as well. The tahini yogurt dressing is not only fantastic with this but amazing on other veggies or with other dishes as well. Give these a try and let me know what you think in the comments below!
Stuffed Eggplant Boats
Ingredients
- 2 Eggplants, sliced horizontally and peeled zebra style
- Salt & Pepper to taste
- Olive oil for brushing the eggplant
Beef Stuffing
- 1 tbsp Olive oil
- 1 Yellow onion, finely diced
- 2 Garlic cloves, finely chopped
- 1 lb Lean Ground Beef
- 1/2 tbsp Ground Allspice
- Salt & Pepper to taste
- 1/2 cup Tomato Puree
- 2 tbsp Stock
Yogurt Sauce
- 1/2 cup Plain Yogurt
- 1 tbsp Tahini paste
- 1/2 Lemon's juice
- Salt & Pepper to taste
- 2 tbsp Water
Other ingredients
- Toasted slivered almonds
- Chopped Parsley
Instructions
- Preheat oven to 400 F. Slice each eggplant horizontally into 4 slices. Brush generously with olive oil on each side then season with salt and pepper. Bake in a greased pan for 15 min on each side until tender.
- Meanwhile, make the beef stuffing. Add the olive oil to a pan with the garlic and onion. Saute for a few minutes until transluscent and fragrant. Go ahead and add the beef. Mince it with a wooden spoon and cook with salt, pepper, allspice. Add the tomato puree and stock to this and let it cook down all together for a few minutes until beef is cooked through.
- Prepare the yogurt sauce by mixing all the ingredients together until creamy. The consistency should be slightly thick, smooth, and easy to spread. Set this aside to stay cool in the fridge.
Assembly
- Lay the slice of eggplant then top with 2 spoonfulls of the beef filling. Add a spoonful of yogurt sauce on top. Top with the toasted nuts and minced parsley. Enjoy this low carb meal!
This has become a family favorite and is a part of our regular rotation. Love the tahini sauce too! I make that to compliment the eggplant dish but I also use it for other things as well.
Such an easy way to prepare eggplant – so full of flavor! And, it’s easily made Whole30 by substituting the dairy yogurt for Lavva Original or by using full-fat coconut milk w/lemon juice in place of the yogurt. Sooooo good!
Super easy and super quick! I absolutely love eggplants so when I found this recipe I didn’t hesitate to make it.
This was so easy to make and so delicious and flavorful! My husband and I loved it, he told me this was now one of his favorite meals so I think it’s going to become a stable. I prepared it a little differently by laying the eggplant flat in a Pyrex and topping it with the meat mixture and ended up having a smaller Pyrex leftover that I put in the fridge for later that week. I also served it with rice to make it more filling. 10/10 would recommend!!