Chicken-Stuffed Eggplant Boats
These Chicken-Stuffed Eggplant Boats offer a satisfying and healthy meal, combining tender roasted eggplant with a savory, lean ground chicken and marinara filling, all topped with melted cheese.
For 2 servings
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
Wash the eggplant, then halve it lengthwise. Using a spoon, carefully scoop out the flesh from each half, leaving about a 1/2-inch border around the edges. Chop the scooped eggplant flesh into small, uniform pieces. Lightly sprinkle the inside of the eggplant shells with salt and set aside to draw out excess moisture.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the ground chicken (or turkey) to the skillet. Break it apart with a spoon and cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chopped eggplant flesh, marinara sauce, dried Italian seasoning, 1/2 teaspoon salt, and black pepper. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the eggplant to soften slightly.
Pat the inside of the eggplant shells dry with a paper towel to remove any excess moisture and salt. Place the eggplant shells cut-side up on the prepared baking sheet.
Evenly divide the chicken and eggplant filling between the two eggplant shells, mounding it slightly. Sprinkle the grated Parmesan cheese generously over the top of each filled boat.
Bake for 20-25 minutes, or until the eggplant shells are tender when pierced with a fork and the cheese is golden brown and bubbly.
Carefully remove the eggplant boats from the oven. Let them rest for 5 minutes before serving. Garnish with fresh chopped parsley.
Serve hot as a complete meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To reduce bitterness, salt the scooped-out eggplant shells and let them sit for 15 minutes before patting dry. This also helps prevent them from becoming watery.
- 2Don't overfill the eggplant boats; leave a small margin at the top to prevent spillage during baking.
- 3For extra flavor and moisture, you can add a tablespoon of cream cheese or a splash of chicken broth to the filling mixture.
- 4If you prefer a softer eggplant shell, you can pre-bake the empty shells for 10-15 minutes before filling them.
Adapt it for your goals.
Vegetarian Version
Replace the ground chicken with cooked lentils, crumbled firm tofu, or finely diced mushrooms for a hearty plant-based alternative.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes to the filling mixture or a dash of hot sauce for those who enjoy a little heat.
Mediterranean TwistMediterranean Twist
Incorporate chopped Kalamata olives, sun-dried tomatoes, and crumbled feta cheese into the filling for a distinct Mediterranean flavor profile.
Why this is on our healthy list.
High in Protein
Lean ground chicken provides a significant source of high-quality protein, essential for muscle repair, growth, and satiety.
Rich in Fiber
Eggplant is an excellent source of dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes a feeling of fullness.
Nutrient-Dense
This dish is packed with vitamins and minerals from the eggplant (manganese, potassium), garlic (Vitamin C, B6), and onion, contributing to overall health and well-being.
Frequently asked questions
Yes, you can prepare the filling and stuff the eggplant shells a day in advance. Cover and refrigerate, then bake as directed, adding an extra 5-10 minutes to the baking time if baking from cold.
