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A platter of roasted globe eggplant boats topped with garlic tomato sauce and melted kashar cheese.

Roasted Turkish Eggplant Boats with Cheesy Garlic Tomatoes

Silky roasted globe eggplants topped with a rustic oven-roasted garlic tomato sauce and melted kashar cheese. A perfect vegetarian main or side dish.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: Turkish
Calories: 292
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 medium Globe eggplants
  • 1 large Tomato, chopped
  • 3-4 cloves Garlic
  • ½ cup Shredded kashar cheese (or mozzarella)
  • ¼ cup Extra virgin olive oil
  • 1 tsp Dried thyme
  • 1 tsp Salt
  • ½ tsp Black pepper

Equipment

  • Large Baking Sheet: To roast the eggplant halves without crowding.
  • Sharp Chef's Knife: For scoring the eggplant and dicing tomatoes.
  • Sauté Pan: To prepare the garlic and tomato topping.
  • Parchment Paper: For easy cleanup and to prevent the eggplants from sticking.

Method
 

  1. Halve the globe eggplants lengthwise. Use a knife to score the flesh in a diamond pattern, being careful not to cut through the skin.
    Scoring the flesh of halved globe eggplants in a diamond pattern before roasting.
  2. Drizzle the eggplants with olive oil and season with salt and pepper. Place on a baking sheet and bake at 180°C (350°F) until the flesh is soft and golden brown.
    Drizzling olive oil and sprinkling salt and pepper over halved eggplants on a baking tray.
  3. Remove the eggplants from the oven. Use a fork to gently mash and press down the center of each eggplant to create a "well" or boat shape.
    Using a fork to mash the soft centers of roasted eggplants to create a boat shape.
  4. In a small oven-safe dish, combine the chopped tomatoes, garlic cloves, olive oil, salt, pepper, and thyme. Bake at 180°C (350°F) until the tomatoes are blistered and the garlic is soft.
    Chopped tomatoes and whole garlic cloves with thyme in an oven-safe dish for roasting.
  5. Take the tomatoes and garlic out of the oven. Use a fork to mash them together into a thick, rustic sauce.
    Mashing oven-roasted tomatoes and softened garlic into a rustic sauce using a fork.
  6. Spoon the roasted tomato and garlic mash into the center of each eggplant boat.
    Filling the roasted eggplant boats with the mashed garlic tomato mixture.
  7. Generously sprinkle the grated kashar cheese over the tomato layer.
    Adding a generous layer of grated kashar cheese on top of the tomato-filled eggplants.
  8. Return the eggplants to the oven and bake until the cheese is melted, bubbly, and has golden brown spots. Serve hot!
    The final result of baked eggplant boats with bubbly, golden melted cheese straight from the oven.

Video

Notes

Globe eggplants commonly sold in the US are larger and can sometimes be slightly bitter. If desired, sprinkle the cut eggplants lightly with salt and let them sit for 15 minutes before roasting, then pat dry with a paper towel. This helps reduce bitterness and improves texture.