Mediterranean Stuffed Eggplant Boats

Looking for a delicious and nourishing meal that’s packed with flavor? These Mediterranean Stuffed Eggplant Boats are a perfect balance of warmth, creaminess, and crunch. Roasted eggplant serves as a tender, smoky base, while seasoned ground chicken adds a hearty protein boost. A garlicky Greek yogurt sauce brings a cool contrast, and toasted pine nuts offer a satisfying crunch. Finished with sautéed tomatoes, red onion, and fresh parsley, this dish is both vibrant and satisfying. Whether you’re meal-prepping or serving it fresh, this recipe is sure to become a favorite!

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Prep Time: 10 minutes  Cook Time: 30-35 minutes

Yield: 4 servings  Serving Size: 1 eggplant half per serving (with toppings)

Ingredients:

  • 2 medium eggplants, halved
  • 1/3 cup pine nuts
  • 2/3 cup plain nonfat Greek yogurt
  • 1 lb. lean ground chicken, raw
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 3 cloves garlic, crushed
  • 1/2 tsp. salt
  • 2 tsp. lemon juice
  • 2 tbsp. olive oil extra virgin
  • 2 Roma tomatoes chopped
  • 1/4 cup red onion chopped
  • Garnish with fresh parsley

Directions:

  1. Brush both sides of the eggplant halves with 1 tbsp. of olive oil. Bake at 450°F for 30-35 minutes
  2. Once cooked, carefully remove the eggplant from the air fryer or oven and gently smash it down to create a boat shape.
  3. In a pan over medium heat, brown the raw ground chicken. Stir in the cumin, paprika and 1/4 tsp. salt and cook until the chicken is fully cooked through.
  4. In a small pan, sauté the garlic in 1 tsp. of olive oil until fragrant. Add the sautéed garlic to a bowl with the plain nonfat Greek yogurt, remaining salt, and lemon juice. Stir to combine.
  5. In the same pan, add the remaining 2 tsp. of olive oil and sauté the tomato and red onion until tender and soft, about 4-5 minutes.
  6. Spread the cooked eggplant halves on plates and gently smooth down the flesh. Top each eggplant half with the sautéed tomato and onion mixture, followed by the browned ground chicken, a dollop of yogurt sauce, and a sprinkle of pine nuts.
  7. Garnish with fresh parsley before serving. Enjoy!

Tips and Tricks:

  • The eggplant should be fork-tender after baking. If it’s still firm, bake for an additional 5 minutes.
  • If you have time, marinate the ground chicken with the spices for 30 minutes before cooking. This enhances the flavor.
  • Toast the pine nuts in a dry pan for 1-2 minutes until golden brown to enhance their nutty flavor.

Nutrition Facts: