Baked Eggplant Boats with Herbed Scrambled Eggs Recipe

Prep Time 15 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method: ,
Cuisine:
Courses: , , ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 2
Best Season: All Seasons
Description

These Baked Eggplant Boats with Herbed Scrambled Eggs are a wholesome, protein-rich, and flavor-packed dish perfect for breakfast, brunch, or even a light dinner. Roasted eggplants form tender, smoky vessels filled with fluffy scrambled eggs infused with fresh herbs, garlic, and a touch of creaminess. This nutritious recipe is healthy, gluten-free, and vegetarian, making it a versatile choice for all seasons.

Ingredients
    For the Eggplant Boats
  • 2 medium eggplants (firm, fresh)
  • 2 tbsp olive oil (extra virgin)
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper (freshly ground)
  • 0.5 tsp smoked paprika (optional, for extra flavor)
    • For the Herbed Scrambled Eggs
  • 6 large eggs (free-range if possible)
  • 3 tbsp whole milk (or cream for richer texture)
  • 2 tbsp fresh parsley (finely chopped)
  • 1 tbsp fresh dill (finely chopped)
  • 1 tbsp fresh chives (chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp butter (unsalted)
  • 0.25 tsp salt (adjust to taste)
  • 0.25 tsp black pepper (ground)
    • For Garnish
  • 30 g feta cheese (crumbled)
  • 1 tbsp olive oil drizzle
  • Fresh parsley or dill sprigs (for presentation)
Instructions
    Prepare the Eggplants
  1. 1
    Cut eggplants in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1 cm border around the edges to create “boats.” Brush the inside with olive oil, season with salt, pepper, and smoked paprika.
    2. Bake the Eggplant Boats
  2. 2
    Place the hollowed eggplant halves on a parchment-lined baking tray, cut side up. Bake in a preheated oven at 190°C (375°F) for 25–30 minutes until tender and slightly golden. Set aside.
    3. Prepare the Herbed Scrambled Egg Mixture
  3. 3
    In a medium bowl, whisk eggs, milk (or cream), parsley, dill, chives, salt, and pepper until well combined.
    4. Cook the Scrambled Eggs
  4. 4
    In a nonstick pan over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the egg mixture. Stir slowly with a spatula, pushing eggs from the edges toward the center until they form soft curds. Remove from heat while still slightly creamy (they will continue to cook from residual heat).
    5. Assemble the Eggplant Boats
  5. 5
    Spoon the scrambled eggs into the baked eggplant shells. Top with crumbled feta cheese, drizzle of olive oil, and fresh herbs.
    6. Final Touch
  6. 6
    Return filled eggplants to the warm oven (switched off) for 3–4 minutes to let flavors meld. Serve immediately while hot.
Note

Storage: Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven.

Variations:

  • Add chopped spinach or sautéed mushrooms to the eggs for extra nutrition.
  • Swap feta with shredded mozzarella or cheddar for a melty finish.
  • Spice lovers can add a pinch of chili flakes or cayenne to the eggs.

Make-Ahead Tip: Bake the eggplant shells ahead of time and refrigerate. Fill with freshly scrambled eggs right before serving.

Keywords: healthy breakfast, baked eggplant recipe, vegetarian meal, high-protein brunch
Read it online: https://petitepanini.com/recipe/baked-eggplant-boats-with-herbed-scrambled-eggs-recipe/