Stuffed Eggplant Boats with Walnut

Eggplant boats stuffed with a unique crunchy nutty filling.

Course: Appetizer, Salad
Cuisine: Middle East
Servings: 6 people
Author: Amira
  • 2 eggplants , about 2 lbs.
  • 2 liter of water , enough to cover eggplants.
  • 1 Tablespoon kosher salt.
  • 3 Tablespoons oil.
  • 1 cup red bell pepper , diced.
  • 1 cup yellow onion , diced.
  • 1 cup walnuts/pecan , chopped.
  • Salt and pepper to taste.
  • lemon juice.
  • Optional: Chilli powder.
  • Parsley to garnish.
  1. In a pot over medium high heat bring about 2 liter of water ,seasoned with a tablespoon of kosher salt, to a boil.
  2. Stab several holes in each eggplant with a fork.
  3. Reduce heat, boil eggplants until tender, took about 20 minutes.
  4. Take the eggplants aside and let it cool down. Scoop the inside leaving the eggplant skin intact.
  5. On the stovetop, heat oil, add onion sauté for two minutes then add the pecan and keep stirring for another 2 minutes.
  6. Add the bell pepper and garlic, stir for a minute then turn off the heat.
  7. Add eggplant pulp. Stir for 5 minutes.Season with salt, pepper chill powder if using add a squeeze of lemon juice.

  8. Stuff the eggplant shells with the mixture.
  9. Garnish with parsley and serve with lemon slices.