Mediterranean Baked Eggplant Boats with Lamb and Feta

Why You’ll Love This Recipe

• All the warm, aromatic flavors of the Mediterranean in a weeknight-friendly bake.
• Balanced and satisfying: lean protein, tender roasted eggplant, bright herbs, and tangy feta.
• Flexible: use lean lamb for richness or turkey for a lighter take.
• Meal-prep ready and great for leftovers.

Grocery List

• Produce: 2 medium eggplants, 1 small yellow onion, 3 garlic cloves, 1 lemon, fresh parsley, fresh mint
• Dairy: Feta cheese
• Pantry: Ground lamb or turkey, extra-virgin olive oil, canned diced tomatoes, tomato paste, pine nuts, cumin, smoked paprika, oregano, coriander, cinnamon, red pepper flakes, kosher salt, black pepper

Full Ingredients

For the eggplant boats

• 2 medium globe eggplants (about 2 to 2.5 lb total)
• 2 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• Freshly ground black pepper, to taste

For the savory filling

• 1 tbsp extra-virgin olive oil (plus 1 tsp more if using turkey)
• 1 lb lean ground lamb or 93% lean ground turkey
• 1 small yellow onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp ground cumin
• 1 tsp smoked paprika (or sweet paprika)
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 to 1/2 tsp red pepper flakes or Aleppo pepper, to taste
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley, plus more for garnish
• 2 tbsp chopped fresh mint, plus more for garnish
• 1/3 cup pine nuts, toasted
• 1/2 cup crumbled feta (about 3 oz)

Step-by-Step Instructions

Step 1: Prep and roast the eggplant shells

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment. Halve the eggplants lengthwise. Using a small knife, score the flesh in a crosshatch pattern, leaving a 1/2-inch border so the skins stay sturdy. Brush the cut sides with 2 tablespoons of olive oil and season with 3/4 teaspoon kosher salt and a few grinds of black pepper. Place cut-side down on the sheet and roast until the flesh is lightly browned at the edges and mostly tender, 25 to 30 minutes.

Step 2: Toast the pine nuts

During the last 5 minutes of roasting, spread the pine nuts on a small baking sheet and toast in the oven for 3 to 5 minutes, until golden and fragrant. Set aside to cool.

Step 3: Sauté aromatics and brown the meat

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring, until translucent and lightly golden, 3 to 4 minutes. Add the minced garlic and cook until fragrant, 30 seconds. Crumble in the ground lamb or turkey and cook, breaking it up with a spoon, until browned and no longer pink, 5 to 6 minutes. If there is excess fat, spoon it off (especially if using lamb). If using turkey and the pan looks dry, add an extra teaspoon of oil.

Step 4: Build Mediterranean flavor

Stir in the cumin, smoked paprika, oregano, coriander, cinnamon, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook 30 seconds until the spices bloom and smell toasty. Add the tomato paste and cook, stirring, for 1 minute. Stir in the drained diced tomatoes and 1/4 cup water to loosen. Simmer 5 to 7 minutes, stirring occasionally, until thick and saucy.

Step 5: Scoop eggplants and finish the filling

Remove the eggplants from the oven and reduce the temperature to 400°F (205°C). Let the eggplants cool just enough to handle. Flip them cut-side up and, using a spoon, gently scoop out most of the flesh, leaving a sturdy 1/2-inch shell. Roughly chop the scooped flesh and fold it into the skillet. Stir in the lemon zest and lemon juice, along with most of the parsley and mint (reserve a pinch for garnish). Simmer 2 to 3 minutes more to marry the flavors. Taste and adjust seasoning with salt, pepper, or lemon as needed.

Step 6: Fill, top, and bake

Nestle the eggplant shells back on the sheet pan. Spoon the savory filling into the shells, mounding it slightly. Sprinkle evenly with the crumbled feta and the toasted pine nuts. Bake at 400°F (205°C) for 12 to 15 minutes, until the cheese softens and the edges are bubbling.

Step 7: Rest, garnish, and serve

Let the boats rest for 5 minutes. Garnish with the remaining parsley and mint, and, if you like, a light drizzle of good olive oil. Serve warm with lemon wedges, a simple salad, or couscous.

Pro Tips

• Score gently: A shallow crosshatch helps the eggplant roast evenly and makes scooping cleaner.
• Season in layers: Salt the eggplant before roasting and season the filling to taste after simmering with tomatoes.
• Toast the nuts: A quick oven toast deepens the pine nuts’ flavor and keeps them crisp on top.
• Drain tomatoes: Removing excess liquid keeps the filling thick so the boats don’t get soggy.
• Lamb vs. turkey: Lamb brings richness; turkey is leaner. If using turkey, add a teaspoon of oil when browning.

Variations

• Vegetarian: Swap the meat for 1 can (15 oz) chickpeas or 1½ cups cooked lentils; increase cumin and paprika by 1/4 teaspoon each.
• Spiced beef: Use lean ground beef and add 1 tablespoon chopped capers for briny contrast.
• Dairy-free: Omit feta and finish with a dollop of tahini-lemon sauce and extra herbs.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 350°F (175°C) for 15 to 20 minutes, or until warmed through. The filling can be made up to 2 days in advance; store separately and assemble/bake just before serving. For longer storage, freeze the fully baked boats (wrapped tightly) for up to 2 months; thaw overnight in the fridge and reheat at 350°F (175°C) for 20 to 25 minutes.

Nutrition (per serving)

Approximate for turkey version: 470 calories; 31 g protein; 30 g fat (8 g saturated); 18 g carbohydrates; 6 g fiber; 820 mg sodium. Using lean lamb adds roughly 120–150 calories and 3–5 g saturated fat per serving.