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    Home » Recipes » Keto Friendly Recipes

    Easy Roasted Eggplant Boats

    Published: Sep 1, 2022 · Modified: Jun 17, 2023 by Zoe Morman

    Jump to Recipe Print 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 this Recipe!
    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

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      Funche, The simple recipe that became a Building block To Our Puerto Rican Ethnic Roots
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      Easy and Delicious Arroz con Gandules

    I want to know what you think! Did you make this recipe? Please, leave a review and a rating below. You can also find me on Instagram! Please sign up for my email list to receive my newest and latest recipe.

    📖 Recipe

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

    Roasted Eggplant Boat

    Zoe Morman
    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

    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

    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
    Tried this recipe?Let us know how it was!

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    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!

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