Eggplant Boats with Tomato and Herbs
Tender roasted eggplant filled with a rich tomato, pepper, and herb mixture. Simple ingredients come together for a flavorful, satisfying dish without added salt.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes
Ingredients
2 medium eggplants, halved lengthwise
3 tbsp olive oil, divided
1/2 medium onion, chopped
2 cloves garlic, minced
1/2 cup diced red or yellow bell pepper
1 cup crushed tomatoes (no-salt-added)
1 tbsp tomato paste
Freshly ground black pepper
1–2 tbsp fresh parsley, chopped
Optional: a small amount of grated low-sodium cheese
Instructions
Preheat the oven to 400°F.
Score the cut side of the eggplant lightly in a crisscross pattern
Remove from the oven and let cool slightly. Scoop out some of the flesh, leaving a sturdy shell, and chop the removed eggplant.
Heat the remaining olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4–5 minutes.
Stir in the garlic and cook for 1 minute. Add the diced pepper and cook for 3–4 minutes until slightly softened.
Stir in the chopped eggplant, crushed tomatoes, and tomato paste. Cook for 6–8 minutes, stirring occasionally, until the mixture thickens and the flavors come together.
Season with freshly ground black pepper.
Spoon the mixture back into the eggplant shells. Return to the oven and bake for another 10–15 minutes until heated through.
If using, sprinkle lightly with cheese before serving. Top with fresh parsley and serve warm.
Cook’s Note
Roasting the eggplant first helps prevent a soggy texture and concentrates its flavor. The filling should be thick and spoonable, not watery.
Looking for more recipes? Try our Tex-Mex Hash Browns and Grilled Corn.