Stuffed Eggplant Boats

Stuffed Eggplant Boats are a fun and low carb way to serve your spag bol. So many nutritious veggies in this creative recipe!

You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.

CategoryCooking MethodTags, , Rating
Yields4 Servings
Prep Time15 minsCook Time2 hrs
 2 (500g each) eggplants
 2 tbsp extra virgin olive oil Buy Now
  cup shredded fresh basil leaves
 1 cup shaved parmesan
BOLOGNESE SAUCE
 2 tbsp extra virgin olive oil Buy Now
 1 tbsp chopped fresh oregano
 1 tbsp chopped fresh parsley
 1 tbsp chopped fresh basil
 1 medium brown onion, finely chopped
 2 garlic cloves, crushed
 2 large carrot, finely chopped
 1 large red capsicum, finely chopped
 4 celery stalks, finely chopped
 500 g beef mince
 1 400g can diced tomatoes
 2 tbsp tomato paste
 2 tsp saltBuy Now
1

Make Bolognese: Heat oil in a large saucepan over medium heat. Add onion, garlic, carrot, capsicum and celery, mixed herbs. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add tomatoes, salt and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes. Remove cover. Simmer for 20 to 25 minutes or until thickened.

2

Meanwhile, preheat oven to 180°C fan forced. Line a baking tray with baking paper. Pierce eggplant several times with a fork. Cover all over with oil. Place on prepared tray. Bake for 40 minutes or until tender. Cool slightly.

3

Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves, leaving a 1cm border. Finely chop.

4

Combine Bolognese, shredded basil and chopped eggplant in a medium bowl. Place eggplant halves on baking tray. Spoon Bolognese mixture into eggplant. Sprinkle with parmesan. Bake for 20 minutes or until heated through. Serve sprinkled with basil leaves.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Nutrition Facts

Servings 4


Amount Per Serving
% Daily Value *
Total Fat 41g64%
Net Carbohydrate 21g8%
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCooking MethodTags, , Rating
Yields4 Servings
Prep Time15 minsCook Time2 hrs
 2 (500g each) eggplants
 2 tbsp extra virgin olive oil Buy Now
  cup shredded fresh basil leaves
 1 cup shaved parmesan
BOLOGNESE SAUCE
 2 tbsp extra virgin olive oil Buy Now
 1 tbsp chopped fresh oregano
 1 tbsp chopped fresh parsley
 1 tbsp chopped fresh basil
 1 medium brown onion, finely chopped
 2 garlic cloves, crushed
 2 large carrot, finely chopped
 1 large red capsicum, finely chopped
 4 celery stalks, finely chopped
 500 g beef mince
 1 400g can diced tomatoes
 2 tbsp tomato paste
 2 tsp saltBuy Now
1

Make Bolognese: Heat oil in a large saucepan over medium heat. Add onion, garlic, carrot, capsicum and celery, mixed herbs. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add tomatoes, salt and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes. Remove cover. Simmer for 20 to 25 minutes or until thickened.

2

Meanwhile, preheat oven to 180°C fan forced. Line a baking tray with baking paper. Pierce eggplant several times with a fork. Cover all over with oil. Place on prepared tray. Bake for 40 minutes or until tender. Cool slightly.

3

Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves, leaving a 1cm border. Finely chop.

4

Combine Bolognese, shredded basil and chopped eggplant in a medium bowl. Place eggplant halves on baking tray. Spoon Bolognese mixture into eggplant. Sprinkle with parmesan. Bake for 20 minutes or until heated through. Serve sprinkled with basil leaves.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

120 Minutes

Ingredients

 2 (500g each) eggplants
 2 tbsp extra virgin olive oil Buy Now
  cup shredded fresh basil leaves
 1 cup shaved parmesan
BOLOGNESE SAUCE
 2 tbsp extra virgin olive oil Buy Now
 1 tbsp chopped fresh oregano
 1 tbsp chopped fresh parsley
 1 tbsp chopped fresh basil
 1 medium brown onion, finely chopped
 2 garlic cloves, crushed
 2 large carrot, finely chopped
 1 large red capsicum, finely chopped
 4 celery stalks, finely chopped
 500 g beef mince
 1 400g can diced tomatoes
 2 tbsp tomato paste
 2 tsp saltBuy Now

Directions

1

Make Bolognese: Heat oil in a large saucepan over medium heat. Add onion, garlic, carrot, capsicum and celery, mixed herbs. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add tomatoes, salt and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes. Remove cover. Simmer for 20 to 25 minutes or until thickened.

2

Meanwhile, preheat oven to 180°C fan forced. Line a baking tray with baking paper. Pierce eggplant several times with a fork. Cover all over with oil. Place on prepared tray. Bake for 40 minutes or until tender. Cool slightly.

3

Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves, leaving a 1cm border. Finely chop.

4

Combine Bolognese, shredded basil and chopped eggplant in a medium bowl. Place eggplant halves on baking tray. Spoon Bolognese mixture into eggplant. Sprinkle with parmesan. Bake for 20 minutes or until heated through. Serve sprinkled with basil leaves.

Stuffed Eggplant Boats