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Stuffed Eggplant Boats

plate of stuffed eggplant boats with ground beef and yogurt on top with side of lemon

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!

Why these Stuffed Eggplant Boats are a great meal:

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 hearty as is. These are just overall fantastic low carb option that doesn’t skimp on flavor. You can even substitute the beef for ground turkey to make it fewer calories.

The tahini sauce is creamy and tangy while the toasted nuts add lots of crunch. Everything together just works beautifully to make a harmonious meal.

stuffed eggplant boats
stuffed eggplant boats

I would love to hear what you think of this delicious meal by leaving a rating and review below! Feel free to check out my Instagram page and send your remakes my way!

stuffed eggplant boats with yogurt and parsley on top
Print Recipe
5 from 6 votes

Stuffed Eggplant Boats

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner
Cuisine: American, Arabic
Keyword: eggplant boats, Fufus Kitchen, keto eggplant recipe, low carb eggplant recipe, stuffed eggplant, stuffed eggplant boats
Servings: 8
Author: Heifa


  • 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


  • 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.


  • 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!

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  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 5 stars
    Super easy and super quick! I absolutely love eggplants so when I found this recipe I didn’t hesitate to make it.

  4. 5 stars
    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 itโ€™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!!

  5. 5 stars
    I just made this dish. Absolutely delicious. Minimal prep work, which I love because I tend to spend hours in the kitchen and I needed something quick and nutritious. The roasted eggplant was so tender and the zebra style peel actually made it better since there was a good balance of skin and no skin. The meat is flavorful. The yogurt sauce brings it all together (I added a full lemon’s juice). 10/10 would recommend!

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