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Stuffed eggplants placed on a plate drizzled with yogurt and garnished with nuts
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Eggplant Boats with Yogurt

Stuffed with lean ground beef, eggplant flesh, onions and tomato sauce, this low carb recipe is a hearty and satisfying meal you’ll want to serve over and over again.
Course Main
Cuisine middle eastern
Keyword easy dinner, eggplant, low carb
Prep Time 10 minutes
Cook Time 55 minutes
Servings 6 pieces

Ingredients

For the Eggplant Boats:

  • 3 eggplants
  • ¼ cup olive oil
  • Sprinkle of salt

For the Filling:

  • ½ lb extra lean ground beef
  • 1 onion
  • Eggplant flesh
  • 3 tbsp olive oil
  • 1-1.5 tsp salt more per preference
  • 2 tsp allspice
  • 1 tsp cinnamon
  • 1 cup tomato sauce

For the Yogurt Sauce:

  • 2 cups plain yogurt
  • 1-2 garlic cloves crushed
  • Juice of ½ lemon
  • ½ tsp salt

For the Garnish:

  • ¼ cup parsley
  • ¼ cup slivered almonds or pine nuts

Instructions

  • Preheat oven to 370F
  • Trim the ends off the eggplant and peel them only every other stripe (don't peel all of it). You should end up with a "zebra" pattern.
  • Cut them in half length wise and using a teaspoon scoop out the flesh, leaving about ¼ inch thickness.
  • Sprinkle them with salt and massage them with the olive oil.
  • Bake in the oven for 45 minutes, placing them cut side up.
  • Make the filling by finely dicing the onion and softening in the olive oil.
  • Once onions are soft, add the beef and brown for a few minutes.
  • Chop up the eggplant flesh and add to the pan along with all the spices and tomato sauce. Cook until eggplant is soft and meat is cooked through, about 2-3 minutes. Taste and adjust.
  • Spoon the mixture into each eggplant boat and pop back in the oven for 10 minutes.
  • Mix all the yogurt sauce ingredients together, using room temperature yogurt.
  • Toast the almonds/pine nuts in a tsp olive oil until golden.
  • Finely chop up the parsley.
  • Assemble by adding the yogurt sauce over each boat and garnish with parsley and almonds. Serve immediately.

Notes

  • If you don't like a strong garlic flavor in the yogurt sauce, use only 1 clove or use garlic powder.