Mediterranean Baked Eggplant Boats with Spiced Ground Lamb Herbed Couscous & Garlic Yogurt Sauce
Halved eggplants roasted until tender, then stuffed with warmly spiced ground lamb (or beef), fluffy herbed couscous, and topped with a creamy garlic yogurt sauce. It’s cozy, vibrant, and incredibly flavorful — a Mediterranean comfort food masterpiece.
⏱ Time:
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Ingredients:
For the Eggplant Boats:
2 medium eggplants, halved lengthwise
2 tbsp olive oil
Salt & pepper
1/2 tsp dried oregano
For the Spiced Lamb Filling:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 lb (450g) ground lamb (or beef/turkey)
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp chili flakes (optional)
Salt & black pepper
1 tbsp tomato paste
1/4 cup water
2 tbsp chopped parsley
For the Couscous:
1 cup couscous
1 cup boiling water or broth
1 tbsp olive oil
2 tbsp chopped fresh herbs (parsley, dill, or mint)
Salt to taste
For the Garlic Yogurt Sauce:
3/4 cup Greek yogurt
1 garlic clove, finely grated
Juice of 1/2 lemon
1 tbsp olive oil
Salt & pepper to taste
Instructions:
1. Prepare the Eggplants:
Preheat oven to 400°F (200°C).
Score the eggplant flesh with a knife (crisscross pattern), brush with olive oil, and sprinkle with salt, pepper, and oregano.
Roast cut-side up on a baking sheet for 30–35 minutes until tender and golden.
2. Cook the Lamb:
In a skillet, heat olive oil. Sauté onion until soft, add garlic, then lamb.
Add cumin, paprika, cinnamon, chili flakes, salt, and pepper.
Cook until browned, then stir in tomato paste and water. Simmer 5 minutes.
Stir in chopped parsley and remove from heat.
3. Make the Couscous:
In a bowl, combine couscous, olive oil, a pinch of salt, and boiling water.
Cover for 5 minutes. Fluff with a fork and stir in fresh herbs.
4. Make the Yogurt Sauce:
Combine yogurt, garlic, lemon juice, olive oil, salt, and pepper. Mix well and chill.
5. Assemble the Boats:
Once eggplants are roasted, gently press down the centers with a spoon.
Fill with herbed couscous and spoon lamb mixture generously on top.
Drizzle with garlic yogurt sauce and garnish with extra herbs or pine nuts if desired.
Tips:
Use ground chicken or turkey for a leaner version.
Add chopped olives, toasted pine nuts, or feta for extra flavor.
Make it vegetarian by replacing lamb with spiced lentils or chickpeas.
❓ Frequently asked questions FAQ:
Q: Can I prep it in advance?
Yes — roast the eggplants and cook the filling ahead. Assemble and warm when ready to serve.
Q: Can I skip the couscous?
You can! Try quinoa, bulgur, or just add more of the meat and veggies.
Nutritional Information
Calories: 520
Protein: 30g
Carbs: 35g
Fat: 30g
Fiber: 9g
Sugar: 9g