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Eggplant Boats

Eggplant Boats

For a greek twist: substitute cheese for feta cheese, add 15-gram sliced kalamata olives before placing in the oven, and top with fresh dill
Course Main Course
Servings 2
Calories 288 kcal


  • 548 gram Eggplant (1 whole eggplant)
  • 226 gram Ground Beef – Lean – 93% Lean 7% Fat
  • 50 gram Onion
  • 50 gram Bell Pepper
  • 40 gram Tomato
  • 1 clove Garlic
  • 20 gram Tomato Sauce
  • 15 gram Tomato Paste
  • 0.25 teaspoon Cumin
  • 0.5 teaspoon Salt and Ground Black Pepper
  • 15 gram Parsley
  • 7 gram Red wine vinegar
  • 14 gram Velveeta Shredded Cheese


  • Preheat oven to 400 F.
  • Cut eggplant in half, scoop out the flesh and set aside.
  • Place eggplants cut side up and bake in the oven for 25 minutes.
  • Change oven setting to broil


  • Dice onion, tomato, bell pepper, eggplant flesh, chop parsley, and mince the garlic.
  • In a pan, add ground beef and brown with the onions and garlic.
  • Add bell pepper and tomato towards the end of the cooking time.
  • Add tomato paste, tomato sauce, and spices. Let simmer for 10 minutes.
  • Add parsley and vinegar. 


  • Place filling into the eggplant, top with cheese.Broil for 5-7 minutes or until cheese has melted.


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