Girl Meets Fire

menu icon
go to homepage
  • Recipes
  • Traditional Puerto Rican Classics
  • About me
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Traditional Puerto Rican Classics
    • About me
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Vegan or Vegetarian

    Modified: 1 Jun, 2025 · Published: 1 Sep, 2022 by Zoe Forestier Villegas · This post may contain affiliate links ·

    Easy Roasted Eggplant Boats

    ↓ Jump to Recipe

    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.

    a roasted eggplant boat served with shrimp and scallop pan stew
    Jump To
    • Why would you love this recipe?
    • Ingredients
    • Variations
    • Step-by-step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • This recipe goes well with
    • More Summer Recipes
    • 📖 Recipe
    • Comments

    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 creamed or tomato-based stewed meat. And your guest will be amazed by the wow factor it brings to the dinner table.

    Ingredients

    image of a single small eggplant.
    • Eggplant. There are an array of sizes and shapes for eggplants. You could utilize long, thin, or small squatty eggplants, depending on what you want the final product to look like.
    • 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.

    An image of a small eggplant to which the ends have been cut and it has been cut lenghtwise. the center of the epplant has been carved out and the back curve has been shave to allow the eggplant to sit stable on the plate.
    1. Preheat the oven to 350 ℉. Cut the ends and lengthwise of the eggplant.
    Image of an eggplant being scored for ease of carving.
    1. If you choose to scoop the eggplant inside, score the boat's shape with a pairing knife.
    Image of an eggplant being scored for ease of carving.

    Make cross cuts on the section that must be scooped for easy 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.

    and image of raw small eggplant with ends cut off and center carved out. Olive oil, salt and pepper has been sprinkled on the eggplant.
    1. Lightly drizzle the eggplant with olive oil and place in the oven.
    An image of a baking sheet pan and two small eggplants that have come out of the oven.
    1. Roast for 15 minutes or until eggplant feels soft but not mushy.
    1. Serve with your favorite sauce or stew.
    a roasted eggplant boat served with shrimp and scallop pan 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

    Do you need to peel the eggplant before roasting?

    For other applications, I have peeled the eggplant, but for this application, I like to leave the skin on to u0022hold the eggplant together. It is more of an aesthetic/functionality choice.

    How long does it take to roast or bake an eggplant?

    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.

    How to roast the eggplant, so it is not bitter?

    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.

    Why is my eggplant mushy?

    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

    • Shrimp and Scallop Pan Stew
    • Sancocho
    • Picadillo
    • Bacalao a la Vizcaina

    More Summer Recipes

    • A hand holding a smashed plantain. The rest of the plantains are in a towel-lined bowl sits behind it.
      Tostones de Plátano (Puerto Rican Smashed Fried Plantains)
    • Guineitos en escabeche served in a bowl with onions and green olives, a traditional Puerto Rican green banana salad
      Guineitos en Escabeche, Puerto Rican Pickled Green Bananas
    • Bananas in a bunch are still hanging off the plant.
      Guineos, Platanos, and Banana Leaves: Puerto Rican Staples
    • Completed Sofrito sitting on a table with other ingredients to make sofrito.
      Puerto Rican Homemade Sofrito

    I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.

    📖 Recipe

    image of a serving of a roasted eggplant boat stuffed with shrimp and scallop pan stew.

    Roasted Eggplant Boat

    Zoé Forestier
    An easy and elegant way to prepare, present and serve eggplant. Bringing it forward to the table as just not another vegetable.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 15 minutes mins
    0 minutes mins
    Total Time 1 hour hr
    Course Side Dish
    Cuisine American, Puerto Rican
    Servings 4 servings
    Calories 31 kcal

    Equipment

    • 1 baking sheet
    • 1 cooling rack

    Ingredients
      

    • 2 each Eggplants pending on the size, per person
    • 1 tbsp Olive Oil
    • to taste Salt and pepper
    Prevent your screen from going dark

    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.
    QR Code

    Notes

    1. I have cooked eggplant without drawing out the moisture; in that case, this recipe only takes 15 minutes to complete.
    2. 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.
    3. 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.

    Nutrition

    Serving: 1eachCalories: 31kcalCarbohydrates: 0.03gProtein: 0.01gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 0.1mgPotassium: 1mgFiber: 0.01gSugar: 0.02gVitamin A: 0.1IUVitamin C: 0.01mgCalcium: 0.1mgIron: 0.02mg
    Did you try this recipe?Please consider Leaving a Review, and if you loved it, give it a ⭐⭐⭐⭐⭐ rating too! It helps others find the recipe and tells Google it's worth a try. 😊
    « Chart A New Dinner With Delicious And Crispy Eggplant Boats
    Pumpkin Fritters, Barriguitas de Vieja (Old Lady Bellies) »
    5 from 1 vote (1 rating without comment)
    Zoe standin in the kitchen smiling

    Hola! I'm Zoe. I love all things food and enjoy cooking. I created this site to reconnect with my Puerto Rican heritage while living in the United States. This is a great place to reconnect if you are floating in the diaspora. I would love to hear from you!

    About Zoe →

    Mother's Day Favorite Recipes

    • Close-up of Seafood Pomodoro pasta with linguine, topped with culantro gremolata and shredded Parmesan in a white bowl.
      Seafood Pomodoro Pasta with Linguine
    • A fully cooked tortilla Española garnished with chopped parsley, served on a wooden cutting board.
      Easy Tortilla Española, Spanish Omelette
    • A slice of carrot cake on a plate with the rest of the cake and another slice in the background.
      Tropical Carrot Cake with Banana and Coconut
    • A bowl of ceviche is in the center, with two smaller bowls of ceviche and forks. A large bowl of tostones is at the top right, with small lemon wedges at the top left.
      Ceviche de Pescado y Camarones, Grouper and Shrimp Ceviche
    • Puerto Rican Bacalao a la Vizcaina
    • Caldo santo served in a bowl with tostones.
      Caldo Santo, Puerto Rican Coconut Seafood Soup

    Popular Recipes

    • A plate of polvorones cookies with three semi-stacked cookies on top of the table resting in front of the plate.
      Puerto Rican Polvorones (Shortbread Cookies)
    • close-up-of-roasted-chicken-thighs-on-a-serving-platter
      Puerto Rican-Inspired Roasted Chicken Thighs
    • A blue and white dessert plate with a slice of bread pudding and caramel sauce on top of it.
      Budín de Pan (Puerto Rican Bread Pudding)
    • empanadas inside a paper towel lined bowl.
      Puerto Rican Empanadillas
    • an overhead view of a table set with two plates of arroz habichuelas and pan seared chicken thighs
      Puerto Rican Rice with Beans
    • pinchos served with potato salad and collard greens
      Pinchos de Cerdo, Puerto Rican Pork Kabobs

    I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.

    Footer

    Subscribe for weekly updates!

    Subscribe
    • Contact
    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions
    • Accessibility Policy
    • ↑ back to top

    Copyright © 2025 Girl Meets Fire LLC • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. Girl Meets Fire LLC participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.