Here is an easy way to prepare eggplant, especially if you are lowering your carb intake or are following a Ketogenic diet. Roasting the eggplant is relatively quick, taking about 15 minutes to complete, and preparing the eggplant is a sinch. Perfect when served with shrimp and scallop pan stew.
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Why would you love this recipe?
- Extremely easy to make - The only prep for this recipe is to do three cuts to prepare the eggplant to make this recipe. No need to peel the vegetable
- Time - Because you do not have to peel and bread the eggplant, you can make your sauce while the eggplant roasts.
- It is a show-stopper - This eggplant pairs well with any other stewed meat, both creamed or tomato-based. And your guest will be amazed by the wow factor it brings to the dinner table.
Ingredients
- Eggplant. There are an array of sizes and shapes for eggplants. Depending on what you want the final product to look like, you could utilize long, thin, or small squatty eggplants.
- Olive Oil. Your favorite extra virgin olive oil will shine in this recipe. Try using a rosemary-infused oil to deepen the flavor profile of the finished product.
- Seasoning. Never underestimate salt and pepper. But you can always add a dash of garlic powder or cajun seasoning to change the dish's profile.
Variations
If Keto or low carb is not an issue for you and you want to create this boat as a crusted version, please check out my crispy eggplant boat recipe!
Step-by-step Instructions
These steps are an overview of how to roast the eggplant boat. Please scroll down to the recipe card for more information and nutritional facts.
- Preheat the oven to 350 ℉. Cut the ends and lengthwise of the eggplant.
- If you choose to scoop the eggplant inside, score the boat's shape with a pairing knife.
Make cross cuts on the section that needs to be scooped to ease scooping. Sprinkle the flesh of the eggplant with salt and rest the eggplant flesh down on a cooling rack over a baking sheet. This aids in drawing out all moisture from the eggplant.
- Lightly drizzle the eggplant with olive oil and place in the oven.
- Roast for 15 minutes or until eggplant feels soft but not mushy.
- Serve with your favorite sauce or stew.
Expert Tips
- Once you cut the eggplant, sprinkle it with salt liberally. Let the eggplant rest on a cooling rack upside down so that it draws all excess moisture for about an hour. Lightly cover with olive oil and roast.
- Plan ahead. Have all the ingredients accompanying your eggplant ready, cut, and measure so that as you roast the eggplant, your main course and sauce that will fill the eggplant is cooking and ready to go.
- It is optional to scoop out the inside of the eggplant. The sauce can be ladled on top of the roasted eggplant. However, the scooped pieces can be added to the sauce, which unites the eggplant boat and the sauce.
Frequently Asked Questions
For other applications, I have peeled the eggplant, but for this application, I like to leave the skin on to "hold the eggplant together. It is more of an aesthetic/functionality choice.
I roasted my small eggplant at 350℉ for 15 minutes. You could roast it at a higher temperature of 400℉. Keep an eye on the eggplant as you roast it.
Once you cut the eggplant, sprinkle it with salt liberally. Let the eggplant rest on a cooling rack upside down so that it draws all excess moisture for about an hour. Then, lightly cover with olive oil and roast.
One of two possible things. Too much oil or excess moisture from the eggplant. Consider the suggestion above to draw some of the excess moisture.
This recipe goes well with
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Recipe
Roasted Eggplant Boat
Equipment
Ingredients
- 2 each Eggplants pending on the size, per person
- 1 tbsp Olive Oil
- to taste Salt and pepper
Instructions
- Preheat the oven to 350 ℉. Cut the ends and lengthwise of the eggplant.
- If you choose to scoop the eggplant inside, score the boat's shape with a pairing knife.
- Make cross cuts on the section that needs to be scooped to ease scooping.
- Sprinkle the flesh of the eggplant with salt and rest the eggplant flesh down on a cooling rack over a baking sheet. This aids in drawing out all moisture from the eggplant.
- Lightly drizzle the eggplant with olive oil and place in the oven.
- Roast for 15 minutes or until eggplant feels soft but not mushy.
- Serve with your favorite sauce or stew.
Notes
- I have cooked eggplant without drawing out the moisture; in that case, this recipe only takes 15 minutes to complete.
- Plan ahead. Have all the ingredients for the eggplant and what you will stuff it with ready to go, so once the eggplant comes out of the oven, it can be served almost immediately.
- I like to incorporate the eggplant in whatever I am going to use to stuff it, that is why I scoop out the boat, but it is unnecessary. Although I will say, it would be great for your guests if you at least score the flesh of the eggplant because it could be a bit stringy.
Comments, questions, or concerns? Leave them below!