Crumb & Circumstance
Baked Eggplant Boats Stuffed with Bagel-Spiced Crumbs and Drizzled with Ginger Garlic Sauce
1 hour
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the sunny shores of the Mediterranean, this dish transforms humble eggplant into a vegetarian main event. You'll pick up a few tricks, like how to make a flavor-packed stuffing without meat and why bagel spices are the unsung hero of savory baking.
Equipment needed
- Food processor
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- 02Score the cut sides of the eggplant halves in a crosshatch pattern, being careful not to cut through the skin. Brush each half with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place cut side down on the baking sheet and roast for 25 minutes until very tender.
- 03While the eggplant roasts, pulse the torn bagels in a food processor until you get coarse, fluffy crumbs. You should have about 2 cups of crumbs.
- 04Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bagel crumbs and toast, stirring often, until deep golden and crisp, about 5 minutes.
- 05Stir in 1 tablespoon bagel spices and cook for 1 minute, just until fragrant.
- 06Transfer the toasted crumbs to a bowl. When slightly cooled, stir in the lemon zest, half the chopped parsley, the Parmesan cheese, and 1/4 teaspoon salt.
- 07When the eggplants are done, carefully flip them cut side up and scoop out most of the flesh into a bowl, leaving about 1/4 inch shell intact for structure. Mash the scooped flesh coarsely.
- 08Combine the mashed eggplant with the crumb mixture, mixing well. Taste and adjust seasoning with salt and pepper. Pile the filling back into the eggplant shells, lightly mounding.
- 09Drizzle the filled eggplants with 2 teaspoons olive oil and a squeeze of lemon juice. Sprinkle with the remaining bagel spices. Bake for 15 minutes until the tops are golden and the filling is warmed through.
- 10Meanwhile, make the sauce: In a small bowl, whisk together the Greek yogurt, ginger garlic paste, honey, remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, red pepper flakes, and 1/2 teaspoon salt until smooth.
- 11Transfer the hot stuffed eggplants to a serving platter. Generously drizzle with the ginger garlic sauce and sprinkle with the remaining parsley. Serve immediately, with extra sauce on the side if you wish.
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