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A close up of a plate of food, with Eggplant Boats
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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.


  • In a pot over medium high heat bring about 2 liter of water ,seasoned with a tablespoon of kosher salt, to a boil.
  • Stab several holes in each eggplant with a fork.
  • Reduce heat, boil eggplants until tender, took about 20 minutes.
  • Take the eggplants aside and let it cool down. Scoop the inside leaving the eggplant skin intact.
  • On the stovetop, heat oil, add onion sauté for two minutes then add the pecan and keep stirring for another 2 minutes.
  • Add the bell pepper and garlic, stir for a minute then turn off the heat.
  • Add eggplant pulp. Stir for 5 minutes.Season with salt, pepper chill powder if using add a squeeze of lemon juice.
  • Stuff the eggplant shells with the mixture.
  • Garnish with parsley and serve with lemon slices.