Stuffed Eggplant Boats
I’ve got to admit, I’m in a bit of a pickle. Or should I say, an eggplant? You see, I may have gone a tad overboard with my eggplant planting this year. In my defense, those little seedlings looked so innocent back in spring. Who knew they’d turn into the vegetable equivalent of the Incredible Hulk? Who needs some easy eggplant recipes? I do!
Now, as I stand in my garden, surrounded by what can only be described as an eggplant jungle, I’m having flashbacks to that old tale about the sorcerer’s apprentice. You know, the one where everything multiplies out of control? Yeah, that’s my backyard right now. I swear I can hear the eggplants snickering at me.
But hey, I’m not one to back down from a challenge. Especially not one I created for myself through overzealous gardening. So, I’ve rolled up my sleeves, dusted off my favorite apron (the one that says “Turnip the Beet” – I’m a sucker for veggie puns), and decided to turn this eggplant avalanche into a culinary adventure.
So many recipes leverage eggplant, like some traditional Ratatouille, for example, or Baba Ghanoush. But there are also a few I have made over the years, like garlic-marinated Grilled Eggplant that I swear tastes like fresh bread dipped in garlic oil! And Roasted Eggplant Soup is another one I absolutely LOVE to make! For this collection, I wanted to show you all the different ways to prepare eggplant, from fine slices to immersion blending to grilling and stuffing; you’ll find so many ways to prepare eggplant in these recipes below!
So if you ever find yourself staring at a garden full of eggplants and wondering if you can legally classify them as dependents on your tax returns – fear not! I’ve got your back. We’re about to embark on an eggplant extravaganza that’ll have you looking at these purple beauties in a whole new light.
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From stuffed eggplant boats that’ll make you feel like a culinary captain, to a soup so creamy it could make a dairy farmer jealous, we’re covering all the bases. And who knows? By the time we’re done, you might just be planning an even bigger eggplant patch for next year. (Though maybe check with your family first. Mine has instituted a strict “one eggplant jungle per lifetime” rule.)
So grab your gardening gloves, your biggest colander, and maybe a machete (those eggplant plants can get pretty wild), and let’s dig into these easy eggplant recipes.
The Mood: Comfort Food with a Twist
Stuffed Eggplant Boats
These tender eggplant “boats” are filled with a savory mixture of ground meat, veggies, and marinara sauce.
When you roast eggplant, it becomes an incredibly soft, almost melt-in-your-mouth vessel for all the yummy goodness we’re going to stuff inside. You can use ground beef for a classic flavor, or switch it up with ground turkey if you’re feeling a little health-conscious (or if you’re like me and accidentally bought turkey instead of beef… again).
The secret to making these boats extra delicious? It’s all in the prep, my friends. Rubbing the eggplant with olive oil, salt, and pepper before roasting is like giving it a little spa treatment.
If you’re feeling a bit daring, throw in a pinch of red pepper flakes. It adds just enough kick to make you feel like a culinary rebel without setting your taste buds on fire.
Serving suggestion? These boats are perfect for a cozy family dinner. I like to pair them with a simple green salad and pretend I’m being all fancy and balanced. And if you’re really feeling adventurous, why not turn dinner into a “build your own boat” night? Set out all the ingredients and let everyone customize their own eggplant masterpiece. It’s fun, interactive, and helps me trick my daughter into eating vegetables. Win-win!
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Stuffed Eggplant Boats
Fun, creative, and easy to cook, these Stuffed Eggplant Boats are pleasing to both the eyes and the palate!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Entrées
Ingredients
- 4 medium eggplants
- 2 pounds ground beef or turkey
- 2 yellow onions, finely chopped
- 1 green pepper, finely chopped
- 2 carrots, finely chopped
- 4 garlic cloves, minced
- 12 ounces marinara sauce
- Extra virgin olive oil
- Salt and pepper
- Optional: pinch of red pepper flakes to make it spicy
- Garnish: chopped parsley (optional)
Instructions
- Prepare by preheating the oven to 350 degrees F, and slicing your washed eggplants lengthwise down the middle. Rub flesh with olive oil, salt, and pepper, then place them flesh-side down on a non-stick baking sheet or parchment paper. Bake for 45 minutes or until tender, then let cool on the counter.
- While the eggplants are cooking, make the filling. Preheat a skillet to medium heat and add 2 tablespoons olive oil. Add onions and carrots to the skillet with a sprinkle of salt and pepper. Cook until onions are transparent, and carrots are softened, then add garlic and cook for a minute, or until fragrant.
- Add your ground beef or turkey to the skillet and cook for about 10 minutes or until browned and cooked through. Add red pepper flakes now if you want a spicy version.
- Scoop the flesh out of your eggplants, chop, and add to the skillet. Cook for just a few more minutes.
- Add marinara sauce and bring to a simmer for about 10 more minutes. Add salt and pepper to your taste, then fill the eggplant “boats” and enjoy!
Learn more about this recipe in Stuffed Eggplant Boats Bursting with Mediterranean Flavors.
The Mood: Italian Vacation Vibes
Sliced Tomato & Eggplant Parmesan Casserole
If you’re looking for a dish that screams “Italian comfort food” but with a fresh, summery twist, look no further than this Sliced Tomato & Eggplant Parmesan Casserole.
This recipe has layers of tender eggplant, juicy tomatoes, and bell peppers, all snuggled up with melty mozzarella and tangy Parmesan.
Now, I know what you’re thinking. “Eggplant? Isn’t that the vegetable that’s always a bit… bitter?” Fear not, my friends! That’s where the salt comes in. Giving your eggplant slices a little salt bath before cooking helps draw out any bitterness.
One thing I love about this recipe is how it lets each ingredient shine. The eggplant gets all soft and creamy, the tomatoes bring a burst of freshness, and the bell peppers add a sweet crunch. And the cheese holds everything together.
This dish is even better the next day. I like to make a big batch and have leftovers for lunch. It’s my way of treating myself to a little slice of Italy in the middle of a hectic workday.
Oh, and if you really want to take it up a notch, serve it with a side of crusty bread. Using it to mop up the sauce at the bottom of the dish is practically a religious experience.
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Sliced Tomato & Eggplant Parmesan Casserole
Everything is basically sliced in this casserole (hence the name) and the result is both pretty and delicious! This Sliced Tomato and Eggplant Parmesan Casserole is a healthier version of a well-known dish that skips breading, but the Parmesan and mozzarella cheese (slices!) really pack a ton of flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Sides & Sauces
Ingredients
- 2 eggplants, each about 8 inches long
- 2 teaspoons kosher salt
- 1/2 cup olive oil
- 2 large onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 4 large ripe tomatoes, sliced 1/4 inch thick
- 8 ounces mozzarella cheese, sliced
- 2 large bell peppers, red or green or both, sliced 1/4 inch thick
- Freshly ground black pepper
- 1 cup tomato sauce
- 1/2 cup grated Parmesan cheese
- 1/4 cup thinly sliced fresh basil
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 375 degrees F and lightly coat an 8 x 8-inch baking dish with cooking spray.
- Slice the eggplants 1/4 inch thick. Arrange them in a large colander set over a large bowl and sprinkle liberally with the salt; let stand for 15 to 20 minutes.
- In a large, heavy skillet, heat the olive oil over medium-high heat. Add the onions and garlic and sauté until softened but not browned, about 10 minutes.
- Lay the eggplant slices on a paper towel–lined baking sheet and pat dry. Brush both sides of each slice with some of the flavored oil in the skillet.
- Starting at one end of the casserole dish, begin layering the eggplant, tomatoes, mozzarella, and bell pepper, alternating each item until you reach the other end of the casserole.
- Grind some black pepper over the dish, then scatter the onions and garlic over the top. Add the tomato sauce and Parmesan, and cover the dish with foil.
- Bake for 40 minutes, until the eggplant is soft and the casserole is bubbling. Add the parsley and basil on top and serve.
Notes
- Salting the eggplant brings moisture to its surface and removes any slightly bitter flavor.
Learn more about this recipe in Irresistible Layers of Tomato Eggplant Parmesan Casserole.
The Mood: Grill Master Extraordinaire
Garlic-Marinated Grilled Eggplant
For our next eggplant adventure, we’re firing up the grill and channeling our inner barbecue boss…
We’re about to turn that humble eggplant into something so delicious, even the most dedicated carnivores will do a double-take. Say hello to Garlic-Marinated Grilled Eggplant
Let’s talk about that marinade. It’s a simple blend of olive oil, garlic, and basil, but oh boy, does it pack a flavor punch!
Now, here’s where the magic happens. When you slap those marinated slices on a hot grill, something truly transformative occurs. The eggplant gets all smoky and caramelized on the outside, while the inside turns into this creamy, melt-in-your-mouth goodness. It’s like the vegetable equivalent of a perfectly cooked steak.
These taste just like fresh bread dipped in garlic oil? I’m not exaggerating.
Here’s a pro tip: make extra. Trust me on this one. These slices are fantastic hot off the grill, but they’re also amazing at room temperature. I like to grill up a big batch and use the leftovers in sandwiches, on pizza, or just eat them straight out of the fridge at midnight like some sort of eggplant-crazed goblin. No judgment here!
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Grilled Eggplant Steaks with Garlic and Basil
Tender, savory slices of eggplant are what you’ll get when you use this Grilled Eggplant Steak marinade that envelops the eggplant in garlic and basil. They can be used as a simple side dish, served over a couscous salad, or even plated as a low-carb bruschetta.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 20-ish 1/4" slices 1x
- Category: Sides & Sauces
Ingredients
- 1 12″ Italian eggplant
- 2 tsp kosher salt
- 1/2 cup olive oil
- 6 cloves of garlic, peeled and grated
- 4 tbsp fresh basil, chopped
- 1/2 tsp freshly ground black pepper
Instructions
- Oil the grates of your grill, then preheat to medium.
- Slice the eggplant into 1/4″ rounds (don’t peel) and sprinkle with salt, then let sit for 30 minutes to 2 hours. Dab with paper towels when done.
- While the eggplant rests, in a large bowl or plate with raised sides, combine olive oil, minced garlic, basil, and pepper.
- Dip each slice in the oil mixture and shake off.
- Add slices to grill and close cover. Cook for about 5-6 minutes until browned, then flip and cook another 5 minutes, until they are fork-tender.
- Brush with oil if they start to dry out. Once cooked, toss back in oil mixture and serve right away, or add to a plate and drizzle the remaining oil mixture over the top. Only if needed, sprinkle with more salt.
Notes
- Note: Can be stored in the fridge for 3 days and served cold with antipasto.
Learn more about this recipe in Mouthwatering Garlic-Kissed Grilled Eggplant Steaks.
The Mood: Cozy Soup Season
Creamy Roasted Eggplant Soup
As we transition to our next recipe, let’s warm things up with a comforting bowl of goodness…
Okay, soup lovers, this one’s for you! It’s a chilly autumn evening, you’re wrapped up in your favorite fuzzy blanket, and you’ve got a steaming bowl of Creamy Roasted Eggplant Soup in front of you. Sounds pretty perfect, right? Well, get ready to make that dream a reality!
Now, I know what you’re thinking. “Eggplant soup? Really?” I was skeptical too, until I tried it and realized it was like a warm, velvety hug for my taste buds. This soup is creamy, rich, and packed with so much flavor, you’ll forget you’re basically drinking vegetables.
The secret to this soup’s amazing taste? It’s all in the roasting, baby! Popping those eggplants in the oven until they’re soft and slightly charred gives the soup a deep, almost smoky flavor that’ll make you feel like a culinary genius. And let’s be honest, who doesn’t want to feel like a culinary genius every now and then?
But wait, there’s more! (I feel like I’m in an infomercial, but I swear, this soup is just that good.) The addition of cumin and paprika gives it a subtle warmth that’ll make you want to curl up and take a nap after eating. In a good way, of course. And the lemon juice at the end? It’s like a little burst of sunshine that brightens up the whole dish.
Here’s a fun little anecdote for you: The first time I made this soup, my daughter walked into the kitchen, wrinkled her nose, and said, “Ew, what’s that smell?” Fast forward 30 minutes, and she’s licking the bowl clean and asking for seconds. If that’s not a ringing endorsement, I don’t know what is!
Pro tip: This soup freezes beautifully, so don’t be afraid to make a big batch. Future you will thank present you on those busy weeknights when you need a quick, comforting meal. Just defrost, heat, and voila! Instant cozy vibes.
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Creamy Roasted Eggplant Soup
This creamy roasted eggplant soup is perfect for a cozy dinner or as a starter for a larger meal. The roasted eggplant gives it a rich, smoky flavor, while the lemon juice adds a bright note to balance the dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Soups
Ingredients
- 3 Italian eggplants (about 2.5 lbs)
- 2 tbsp olive oil
- 1 cup onion, diced
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 4 cloves garlic, chopped
- 6 cups vegetable stock
- 1 tsp salt
- 1/2 tsp white pepper
- 3 tbsp lemon juice
- 1/2 cup parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
- Using a fork, poke 7-8 holes in each eggplant. Place them on the prepared baking sheet and roast for 50-60 minutes, turning every 20 minutes, until they’re soft and have burst. Remove from the oven and let cool slightly.
- Once cool enough to handle, peel the eggplants and set the flesh aside.
- In a large saucepan, heat the olive oil over medium-high heat. Add the diced onion, cumin, and paprika. Cook for 5-6 minutes, stirring often, until the onion is translucent.
- Add the chopped garlic and cook for another 30 seconds until fragrant.
- Add the reserved eggplant flesh, vegetable stock, salt, and pepper to the saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the lemon juice and chopped parsley.
- Ladle the soup into bowls and garnish with additional chopped parsley if desired. Serve hot and enjoy!
Learn more about this recipe in Silky Smooth Roasted Eggplant Soup to Warm Your Soul.
The Mood: Fancy Without the Fuss
Eggplant Rollatini with Spinach
For our grand finale, we’re pulling out all the stops with a dish that looks impressive but is secretly super easy…
Ladies and gentlemen, prepare to impress! This Eggplant Rollatini with Spinach is the kind of dish that makes people think you spent hours slaving away in the kitchen, when in reality, you were probably just binge-watching your favorite show while the oven did all the work. (Don’t worry, your secret’s safe with me!)
First things first, let’s talk about these eggplant slices. They’re like the little black dress of the vegetable world – simple, elegant, and oh-so-versatile. And when you roll them up with that creamy ricotta and spinach filling? Pure magic. It’s like they’re giving the cheese a big, comforting hug. Aww.
Now, I have to confess something. The first time I made this, I got a little overzealous with the filling and ended up with what can only be described as “ricotta explosions” all over my baking dish. Learn from my mistakes, folks – less is more when it comes to stuffing these bad boys. Unless you’re into the whole “Jackson Pollock meets Italian cuisine” aesthetic, in which case, go nuts!
One thing I absolutely love about this recipe is the addition of lemon zest to the filling. It adds this bright, fresh flavor that cuts through the richness of the cheese and makes the whole dish sing.
And let’s not forget about the moment when you pull this dish out of the oven, all bubbly and golden brown on top. It’s enough to make you want to do a little happy dance right there in your kitchen. (No? Just me? Okay then.)
Serving suggestion: This dish is fancy enough for a dinner party but easy enough for a weeknight meal. I like to pair it with a simple arugula salad and pretend I’m dining at a chic Italian restaurant. The only difference is, I can eat this in my pajamas without getting judged. Living the dream, people!
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Eggplant Rollatini with Spinach
Hearty and healthy, this Eggplant Rollatini with Spinach brings out the best of what Italian cuisine has to offer!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Entrées
Ingredients
- 1 large Italian eggplant (about 1 1/2 pounds)
- 2 tablespoons extra virgin olive oil
- 15 ounces ricotta cheese (whole milk)
- 3/4 pound chopped fresh spinach (washed), or 8 ounces chopped frozen spinach
- 1/3 cup grated parmesan cheese
- 1 egg (large)
- Zest of 1 lemon
- 1 teaspoon Italian seasoning
- 1 cup tomato sauce
- 1 cup mozzarella cheese (shredded)
- Salt and freshly ground black pepper
- Garnish: fresh basil (optional)
Instructions
- To prepare, use a mandolin to slice the eggplant. You’ll want 12 long sheets sliced lengthwise, about 1/4 inch thick. Also, preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Lay out the eggplant in a single layer on the parchment paper, and brush with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Add eggplant to the oven and roast for about 15 minutes to remove some of the moisture. Pat the eggplant down with paper towels once done cooking.
- While your eggplant is cooking, add ricotta cheese, spinach, parmesan cheese, egg, lemon zest, and Italian seasoning to a bowl and mix.
- Pour half of your tomato sauce in the bottom of a 9×13-inch baking dish and spread evenly.
- Add a dollop of filling to the middle of your eggplant sheets, roll up, and arrange in your baking dish with the flap on the bottom so they don’t unroll.
- Pour the remaining tomato sauce over the top, spreading evenly. Top with shredded mozzarella.
- Bake for about 15 minutes (still at 400 degrees F), then broil for 3 more minutes to brown your mozzarella on top. Garnish with fresh basil!
Learn more about this recipe in Cheesy Spinach-Stuffed Eggplant Rollatini to Impress.
And there you have it, folks! Five delicious ways to cut, slice, roll, and blend your eggplant harvest into meals that’ll have you saying, “Olive you, eggplant!” (Sorry, I couldn’t resist a cheesy food pun.)
But wait, there’s more! (I really need to stop watching late-night infomercials.) If you’re still swimming in eggplants, why not try your hand at some Baba Ganoush? It’s like hummus’s smoky, mysterious cousin. Or how about some Eggplant Caponata?
Want to learn more about growing eggplant? These beautiful, versatile vegetables are easier to cultivate than you might think. From planting to harvest, our Eggplant Gardening Guide has everything you need to succeed. Start your delicious homegrown eggplant journey today!
Now, I want to hear from you! What’s your favorite way to prepare eggplant? Do you have a secret family recipe that turns eggplant haters into lovers? Or maybe you have a hilarious eggplant cooking disaster story? (Please say yes, so I feel better about my own kitchen fails.) Share your thoughts, recipes, and eggplant-related anecdotes in the comments below. Let’s get this eggplant party started!
Until next time, happy cooking, and may your eggplants always be perfectly tender and never bitter. Eggplant out!
