Stuffed Eggplant Boats with Ground Beef

Ingredients

• 3aubergines
• 60 ml (¼ cup)olive oil
• to tastesalt
• 225 g (½ lb)extra-lean minced beef
• 1onion
• the scooped-out fleshaubergine
• 45 ml (3 tablespoons)olive oil
• 1 teaspoon, plus more to tastesalt
• 2 teaspoonsground allspice
• 1 teaspoonground cinnamon
• 240 ml (1 cup)tomato sauce
• 480 ml (2 cups)plain yoghurt
• 1 clove, crushed, plus more to tastegarlic
• ½, juicedlemon
• ½ teaspoonsalt
• 15 g (¼ cup)parsley
• 30 g (¼ cup)flaked almonds or pine nuts

Instructions

1. 1

   Heat the oven

   Preheat the oven to 188°C (370°F).

2. 2

   Prepare the aubergines

   Trim off the ends and peel alternate strips of skin, leaving a striped pattern.

3. 3

   Scoop out the flesh

   Halve the aubergines lengthways. Use a teaspoon to scoop out the flesh, leaving a shell about 6 mm (¼ inch) thick.

4. 4

   Oil and season

   Sprinkle the aubergine shells with salt and rub them with the olive oil.

5. 5

   Bake the shells

   Arrange the shells cut side up and bake for 45 minutes.

6. 6

   Soften the onion

   Finely dice the onion and soften it in the olive oil.

7. 7

   Brown the beef

   When the onion is soft, add the beef and brown it for a few minutes.

8. 8

   Cook the filling

   Chop the aubergine flesh and add it to the pan with the spices and tomato sauce. Cook for about 2–3 minutes, until the aubergine is soft and the meat is cooked through. Taste and adjust the seasoning.

9. 9

   Fill and bake

   Spoon the mixture into the aubergine boats and return them to the oven for 10 minutes.

10. 10

    Mix the yoghurt sauce

    Combine the yoghurt sauce ingredients, using yoghurt at room temperature.

11. 11

    Toast the nuts

    Toast the almonds or pine nuts in a teaspoon of olive oil until golden.

12. 12

    Chop the parsley

    Finely chop the parsley.

13. 13

    Finish and serve

    Spoon the yoghurt sauce over each boat and garnish with parsley and toasted nuts. Serve immediately.

What are stuffed aubergine boats?

Stuffed aubergines are found in many forms across Middle Eastern cooking, where the vegetable may be filled, layered or cooked into a sauce. This version uses halved aubergines as edible shells for a spiced minced-beef filling.

A stripe of skin is peeled away in alternating bands, giving the aubergines a zebra-like appearance. The scooped-out flesh goes back into the filling, while yoghurt, parsley and toasted nuts provide a fresh, crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 15g protein, 24g carbs, 23g fat.

The aubergine, onion and tomato sauce provide most of the carbohydrates; olive oil, yoghurt and nuts contribute much of the fat, while the beef and yoghurt supply protein. Pair a boat with a generous serving of vegetables or salad to round out the plate.

Preparing the aubergine shells

Striped peel: leave alternate bands of skin in place rather than peeling the aubergines completely. The shells should hold their shape as they bake.

Even scooping: remove the flesh with a teaspoon and leave a shell about 6 mm thick. Keep the flesh for the filling, chopping it before it goes into the pan.

Building the filling

Soft onion: dice it finely so it softens quickly in the oil. Add the beef once the onion is tender, then brown it before adding the remaining filling ingredients.

Warm spices: allspice and cinnamon give the tomato-and-beef mixture its savoury, aromatic character. Taste the filling before stuffing the boats and adjust the seasoning to preference.

How to tell when it is cooked

Tender shells: bake the aubergines cut side up for 45 minutes, as directed, before filling them. They should be tender enough to eat but still hold their boat shape.

Cooked filling: the chopped aubergine should be soft and the beef cooked through after its brief time in the pan. The final 10 minutes in the oven warms the filled boats together.

Making the yoghurt sauce

Room-temperature yoghurt: use it as directed so the sauce is easy to mix and spoon over the hot aubergines. Stir it with the crushed garlic, lemon juice and salt.

Fresh finish: add the sauce after baking, rather than putting it in the oven with the filling. Parsley and golden toasted nuts complete the contrast of cool, creamy and crunchy textures.

What to serve alongside

A simple salad or cooked greens make an easy accompaniment and add freshness to the plate. Bread or rice also works if you want something to catch the tomato and yoghurt sauces.

The boats are best assembled just before serving, while the filling is hot and the yoghurt remains cool. Add the parsley and nuts at the end to keep their flavours and texture distinct.

Recipe notes & tips

• Choose aubergines that are firm and large enough to scoop into sturdy shells.
• Keep the scooped flesh; it becomes part of the beef filling.
• Cut the onion finely so it softens promptly in the pan.
• Use room-temperature yoghurt for a sauce that mixes easily.
• Watch the nuts closely as they toast, since they can turn from golden to dark quickly.
• Add the yoghurt sauce and garnishes just before serving.

Variations

• Milder spice: reduce the allspice or cinnamon to suit your taste.
• Pine nut finish: use pine nuts instead of flaked almonds for the garnish.
• Herb swap: replace the parsley garnish with another fresh herb you enjoy.
• Extra garlic: add more crushed garlic to the yoghurt sauce, as suggested in the ingredient list.
• More tomato: add a little extra tomato sauce to the filling if you prefer it saucier.

Common mistakes to avoid

• Peeling all the skin: leave alternate strips so the shells keep their striped appearance.
• Scooping too deeply: leave about 6 mm of flesh so the aubergine halves remain intact.
• Discarding the flesh: chop it and cook it into the filling instead.
• Filling before baking: bake the empty shells for the stated 45 minutes before adding the mixture.
• Skipping the final bake: return the filled boats to the oven for 10 minutes to heat them through.
• Adding the garnish too early: finish with yoghurt, parsley and nuts at serving time.

How to store

Store leftover boats in a covered container in the fridge for up to 3 days. Reheat the aubergines until hot throughout, then add fresh yoghurt sauce and garnishes; store the sauce separately if possible.

Frequently asked questions