30+ Comforting Keto Eggplant Boat Recipes to Keep You Satisfied

Eggplant boats are a fantastic, low-carb alternative to traditional stuffed dishes.

They’re perfect for anyone following a keto diet, offering a healthy base for a variety of delicious fillings.

Whether you’re looking for a savory, cheesy dish or a light, veggie-packed option, eggplant boats have something for everyone.

With the right combination of ingredients, these boats are not only keto-friendly but also rich in flavors and textures.

Today, we’ve gathered over 30 keto eggplant boat recipes to inspire your next meal.

From comforting stuffed versions to fresh Mediterranean takes, these recipes will take your meals to the next level.

Let’s dive into these creative keto eggplant boat recipes that will make sticking to a low-carb lifestyle both satisfying and delicious.

30+ Comforting Keto Eggplant Boat Recipes to Keep You Satisfied

Keto eggplant boats are a versatile dish that fits seamlessly into any low-carb meal plan.

Their ability to hold various fillings makes them perfect for experimenting with different flavors and ingredients.

These recipes are easy to make and packed with nutrients, ensuring that each bite is both healthy and flavorful.

Whether you’re in the mood for something cheesy, spicy, or Mediterranean-inspired, there’s a keto eggplant boat recipe for you.

Don’t be afraid to get creative and try new combinations.

With these 30+ keto eggplant boat recipes, you’ll never run out of tasty meal ideas!

Cheesy Garlic Chicken Eggplant Boats

Eggplant boats are the perfect keto-friendly meal, and this cheesy garlic chicken version is both satisfying and flavorful. Tender roasted eggplant halves are filled with a creamy garlic chicken mixture, then topped with gooey melted cheese. This dish is low in carbs, high in protein, and packed with bold flavors, making it a fantastic option for dinner or meal prep. Whether you’re on a keto diet or simply looking for a wholesome meal, these eggplant boats are sure to impress.

Ingredients

• 2 medium eggplants
• 1 cup shredded cooked chicken
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup heavy cream
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions

• Preheat oven to 375°F (190°C).
• Slice the eggplants in half lengthwise and scoop out the flesh, leaving a ¼-inch border.
• Chop the eggplant flesh and set aside.
• Brush the eggplant shells with olive oil and place them in a baking dish. Bake for 15 minutes until slightly softened.
• In a skillet, heat 1 tbsp olive oil over medium heat. Add garlic and sauté until fragrant.
• Add chopped eggplant flesh and cook until softened.
• Stir in shredded chicken, heavy cream, salt, pepper, Italian seasoning, and red pepper flakes. Simmer for 2-3 minutes.
• Fill the eggplant shells with the chicken mixture and top with mozzarella and Parmesan cheese.
• Bake for another 15 minutes until the cheese is melted and bubbly.
• Garnish with chopped parsley before serving.

These cheesy garlic chicken eggplant boats offer a creamy, cheesy, and garlicky delight in every bite. They make a fantastic keto-friendly comfort food that is easy to prepare and perfect for a satisfying meal. Serve them hot and enjoy the rich flavors of this low-carb dish!

Keto Beef & Spinach Stuffed Eggplant Boats

These keto beef and spinach stuffed eggplant boats are a hearty, flavorful meal that’s perfect for a low-carb lifestyle. Ground beef is cooked with savory spices, blended with spinach, and baked in tender eggplant halves. The dish is rich in protein, fiber, and healthy fats, making it a well-balanced keto-friendly meal. The combination of beef, spinach, and melted cheese creates a deliciously satisfying dish that the whole family will love.

Ingredients

• 2 medium eggplants
• 1 lb ground beef
• 1 tbsp olive oil
• ½ small onion, diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• ½ cup crushed tomatoes
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp dried oregano
• ½ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Dice the eggplant flesh and set it aside.
• Place the eggplant shells on a baking sheet, brush with olive oil, and bake for 15 minutes.
• In a skillet, heat olive oil over medium heat. Add diced onion and garlic, and sauté until fragrant.
• Add ground beef, salt, pepper, paprika, and oregano. Cook until beef is browned.
• Stir in chopped eggplant flesh, spinach, and crushed tomatoes. Cook for another 3-4 minutes until well combined.
• Fill the eggplant shells with the beef mixture and top with cheddar and Parmesan cheese.
• Bake for 15 minutes until the cheese is golden and bubbly.
• Garnish with fresh basil before serving.

These keto beef and spinach stuffed eggplant boats are packed with flavor and nutrients, making them a wholesome and filling meal. The combination of seasoned beef, nutrient-rich spinach, and melted cheese creates a satisfying dish that fits perfectly into a keto-friendly lifestyle. Enjoy them fresh out of the oven for the best taste and texture!

Mediterranean Feta & Olive Eggplant Boats

If you love Mediterranean flavors, these feta and olive eggplant boats are a must-try. The combination of creamy feta cheese, briny olives, and roasted eggplant makes for a refreshing yet hearty keto-friendly dish. This recipe is packed with healthy fats, fiber, and protein while keeping carbs low. Whether you’re looking for a quick weeknight dinner or a flavorful side dish, these eggplant boats deliver bold flavors and satisfying textures in every bite.

Ingredients

• 2 medium eggplants
• 1 tbsp olive oil
• 1 small zucchini, diced
• ½ cup cherry tomatoes, halved
• ⅓ cup Kalamata olives, sliced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp red pepper flakes (optional)
• ½ cup crumbled feta cheese
• ¼ cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Dice the eggplant flesh and set it aside.
• Brush the eggplant shells with olive oil and place them on a baking sheet. Bake for 15 minutes until softened.
• In a skillet, heat olive oil over medium heat. Add diced eggplant flesh and zucchini, and sauté until tender.
• Stir in cherry tomatoes, olives, salt, black pepper, oregano, and red pepper flakes. Cook for another 2-3 minutes.
• Fill the eggplant shells with the vegetable mixture and sprinkle with feta and mozzarella cheese.
• Bake for 15 minutes until the cheese is slightly melted.
• Drizzle with lemon juice and garnish with fresh parsley before serving.

These Mediterranean feta and olive eggplant boats are bursting with fresh, vibrant flavors. The creamy feta cheese pairs beautifully with the roasted eggplant and briny olives, creating a well-balanced dish. This keto-friendly meal is light yet satisfying, making it a perfect choice for a flavorful and healthy dinner option. Serve warm and enjoy the taste of the Mediterranean in every bite!

Bacon & Avocado Stuffed Eggplant Boats

These bacon and avocado stuffed eggplant boats are a delightful combination of crispy bacon, creamy avocado, and roasted eggplant. The rich flavors of the bacon pair perfectly with the smooth avocado, while the eggplant acts as a vessel for this delicious mixture. With only a few simple ingredients, this keto dish is packed with healthy fats, making it a great option for anyone on a low-carb or ketogenic diet. It’s also incredibly filling, satisfying hunger while keeping carbs in check.

Ingredients

• 2 medium eggplants
• 4 slices of bacon, chopped
• 1 ripe avocado, diced
• 1 tbsp olive oil
• 1 tsp lemon juice
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup shredded cheddar cheese
• 2 tbsp fresh cilantro, chopped

Instructions

• Preheat oven to 375°F (190°C).
• Slice the eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a skillet, cook the bacon until crispy, then drain on paper towels.
• In a bowl, combine diced avocado, lemon juice, salt, and pepper. Gently fold in the crispy bacon.
• Once the eggplant shells are tender, stuff them with the bacon and avocado mixture.
• Top with shredded cheddar cheese and bake for an additional 5 minutes, until the cheese is melted.
• Garnish with chopped cilantro and serve.

These bacon and avocado stuffed eggplant boats offer a perfect balance of savory and creamy flavors. The crispy bacon provides a satisfying crunch, while the avocado adds a velvety smooth texture. This low-carb dish is incredibly versatile and can be enjoyed as a main course or side dish. It’s a simple, yet flavorful way to enjoy eggplant on a keto diet.

Shrimp Scampi Stuffed Eggplant Boats

If you’re a fan of seafood, these shrimp scampi stuffed eggplant boats are sure to impress. The delicate shrimp are sautéed in a garlic butter sauce, and then placed inside roasted eggplant halves. Topped with Parmesan cheese and fresh parsley, these eggplant boats are a burst of flavors that feel luxurious while being keto-friendly. This dish is high in protein and healthy fats, and the garlic butter sauce adds a rich depth of flavor. It’s an ideal meal for anyone who enjoys seafood and is looking for a low-carb option.

Ingredients

• 2 medium eggplants
• 1 lb shrimp, peeled and deveined
• 3 tbsp butter
• 4 cloves garlic, minced
• ½ cup dry white wine (or chicken broth)
• ¼ cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• ½ tsp salt
• ½ tsp black pepper

Instructions

• Preheat oven to 375°F (190°C).
• Slice the eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a skillet, melt the butter over medium heat and sauté garlic until fragrant.
• Add the shrimp and cook until they turn pink.
• Pour in the white wine (or broth) and season with salt, pepper, and lemon zest. Let the sauce simmer for 2-3 minutes.
• Stuff the eggplant shells with the shrimp mixture and top with Parmesan cheese.
• Bake for an additional 5 minutes until the cheese is golden and bubbly.
• Garnish with fresh parsley and serve.

These shrimp scampi stuffed eggplant boats bring a taste of the coast to your keto meal plan. The garlic butter shrimp pairs beautifully with the tender eggplant, creating a dish that’s rich, savory, and full of flavor. This low-carb option is perfect for seafood lovers looking for a satisfying dinner that won’t disrupt their ketogenic lifestyle.

Pesto Chicken & Mozzarella Eggplant Boats

If you love fresh pesto, these pesto chicken and mozzarella eggplant boats are a must-try. The combination of tender chicken, vibrant basil pesto, and melted mozzarella cheese is a classic pairing that’s both flavorful and satisfying. The eggplant boats are stuffed with this delicious mixture, then baked until the cheese is bubbly and golden. This recipe is not only keto-friendly but also packed with healthy fats and lean protein, making it the perfect low-carb meal.

Ingredients

• 2 medium eggplants
• 2 cups cooked chicken, shredded
• ½ cup basil pesto
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp pine nuts, toasted (optional)
• Fresh basil for garnish

Instructions

• Preheat oven to 375°F (190°C).
• Slice the eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a bowl, mix the shredded chicken with the pesto, salt, and pepper.
• Stuff the eggplant shells with the pesto chicken mixture and top with mozzarella and Parmesan cheese.
• Bake for another 10 minutes, until the cheese is melted and bubbly.
• Garnish with toasted pine nuts and fresh basil before serving.

These pesto chicken and mozzarella eggplant boats are packed with vibrant flavors and make for a delicious and nutritious keto-friendly meal. The pesto adds a fresh, herbaceous note, while the creamy mozzarella and Parmesan cheese offer richness and texture. This dish is perfect for anyone looking for a low-carb dinner that’s both indulgent and wholesome.

Caprese Stuffed Eggplant Boats

The Caprese stuffed eggplant boats bring together the fresh flavors of a classic Caprese salad in a hearty, low-carb version. Roasted eggplant halves are stuffed with fresh tomatoes, mozzarella, and basil, then topped with a drizzle of balsamic reduction for a touch of sweetness. This dish is perfect for a light lunch or dinner, offering a refreshing burst of flavors while keeping the carbs to a minimum.

Ingredients

• 2 medium eggplants
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini or ciliegine)
• ¼ cup fresh basil leaves, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• ½ tsp salt
• ½ tsp black pepper

Instructions

• Preheat oven to 375°F (190°C).
• Slice the eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a bowl, combine the halved tomatoes, mozzarella balls, and basil. Season with salt and pepper.
• Stuff the eggplant shells with the tomato, mozzarella, and basil mixture.
• Drizzle balsamic vinegar over the stuffed eggplant boats and bake for 10 more minutes.
• Serve with extra fresh basil and a drizzle of balsamic reduction.

These Caprese stuffed eggplant boats are bursting with fresh, Mediterranean-inspired flavors. The combination of juicy tomatoes, creamy mozzarella, and fragrant basil makes for a light yet satisfying keto meal. The balsamic drizzle adds a touch of sweetness, making this dish a perfect low-carb alternative to traditional Caprese salad.

Sausage & Peppers Stuffed Eggplant Boats

These sausage and peppers stuffed eggplant boats are a flavorful, hearty dish that’s perfect for anyone on a keto diet. Italian sausage, sautéed peppers, and onions are stuffed into roasted eggplant halves, then topped with melted cheese. This dish is a complete meal in itself, with a satisfying mix of protein, healthy fats, and veggies. It’s a comforting and filling meal that’s perfect for a weeknight dinner or meal prep.

Ingredients

• 2 medium eggplants
• 1 lb Italian sausage, casing removed
• 1 bell pepper, diced
• 1 onion, diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• ½ cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions

• Preheat oven to 375°F (190°C).
• Slice the eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a skillet, cook the sausage over medium heat, breaking it up as it cooks.
• Add the diced bell pepper, onion, oregano, garlic powder, salt, and pepper, and cook until softened.
• Stuff the eggplant shells with the sausage and pepper mixture, then top with mozzarella cheese.
• Bake for 10 more minutes until the cheese is melted.
• Garnish with fresh basil and serve.

These sausage and peppers stuffed eggplant boats are a perfect combination of savory sausage, sweet peppers, and roasted eggplant. The melted mozzarella ties everything together, making it a filling and delicious keto-friendly meal. Whether you enjoy it for dinner or as a meal prep option, this dish is sure to keep you satisfied and on track with your low-carb lifestyle.

Buffalo Chicken Stuffed Eggplant Boats

If you love the bold flavor of buffalo sauce, these buffalo chicken stuffed eggplant boats will be your new favorite keto recipe. Shredded chicken is tossed in a spicy buffalo sauce and then stuffed into roasted eggplant halves. Topped with creamy blue cheese and a sprinkle of green onions, these boats are the perfect blend of spicy, creamy, and savory. This keto-friendly dish is perfect for a game day appetizer or a fun, spicy dinner.

Ingredients

• 2 medium eggplants
• 2 cups shredded cooked chicken
• ¼ cup buffalo sauce
• ¼ cup blue cheese crumbles
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp chopped green onions

Instructions

• Preheat oven to 375°F (190°C).
• Slice the eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a bowl, toss the shredded chicken with buffalo sauce, salt, and pepper.
• Stuff the eggplant shells with the buffalo chicken mixture.
• Top with blue cheese crumbles and bake for an additional 10 minutes until the cheese is melted.
• Garnish with chopped green onions and serve.

These buffalo chicken stuffed eggplant boats are the perfect spicy keto meal. The buffalo sauce adds heat and flavor, while the blue cheese provides a creamy, tangy contrast. These boats are sure to satisfy your cravings for bold, zesty flavors while keeping you on track with your low-carb diet.

Turkey & Spinach Stuffed Eggplant Boats

These turkey and spinach stuffed eggplant boats are a nutritious and satisfying meal that combines lean ground turkey with nutrient-packed spinach and tender roasted eggplant. The turkey is seasoned with garlic and herbs, creating a flavorful filling that’s both light and hearty. This low-carb dish is rich in protein and fiber, making it perfect for anyone looking for a healthy, keto-friendly meal. With the added richness of melted cheese on top, these boats provide all the flavors you crave without the carbs.

Ingredients

• 2 medium eggplants
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano
• ¼ cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• Fresh parsley for garnish

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
• Add ground turkey, salt, pepper, and oregano. Cook until the turkey is browned and fully cooked.
• Stir in the chopped spinach and cook until wilted.
• Stuff the eggplant shells with the turkey and spinach mixture.
• Top with mozzarella and Parmesan cheese and bake for 10 minutes, or until the cheese is melted.
• Garnish with fresh parsley and serve.

These turkey and spinach stuffed eggplant boats are a flavorful and low-carb way to enjoy a wholesome meal. The lean turkey provides a great source of protein, while the spinach adds essential vitamins and minerals. With the cheese melting beautifully on top, this dish makes for a perfect keto-friendly dinner that’s both filling and nutritious.

Taco Stuffed Eggplant Boats

If you’re craving tacos but want to keep things low-carb, these taco stuffed eggplant boats are the perfect solution. Ground beef is seasoned with taco spices and combined with roasted eggplant, then topped with cheese and baked until bubbly. This dish captures all the bold flavors of tacos, minus the carbs. It’s high in protein, fiber, and healthy fats, making it a great meal for those following a keto lifestyle. Plus, it’s easily customizable with your favorite taco toppings!

Ingredients

• 2 medium eggplants
• 1 lb ground beef
• 1 tbsp olive oil
• ½ onion, diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• ¼ cup salsa
• ½ cup shredded cheddar cheese
• ¼ cup sour cream
• Fresh cilantro for garnish

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until fragrant.
• Add ground beef and taco seasoning, cooking until the beef is browned and cooked through.
• Stir in salsa and cook for an additional 2-3 minutes.
• Stuff the eggplant shells with the beef mixture and top with shredded cheddar cheese.
• Bake for another 10 minutes, until the cheese is melted and bubbly.
• Garnish with sour cream and fresh cilantro before serving.

These taco stuffed eggplant boats deliver all the flavors of a classic taco while being completely keto-friendly. The seasoned beef and melted cheese provide the satisfying flavors of a taco, and the eggplant acts as the perfect low-carb vessel. This dish is versatile, and you can add your favorite taco toppings like guacamole or jalapeños to make it your own!

Eggplant Boats with Bacon, Egg, and Spinach

This keto-friendly eggplant boat recipe is a twist on the classic breakfast, combining crispy bacon, spinach, and a perfectly cooked egg in a roasted eggplant boat. The bacon adds a delicious crunch, while the spinach provides a healthy dose of vitamins. The egg in the center adds richness, making this a fulfilling meal that’s perfect for breakfast or brunch. It’s low in carbs, high in protein, and packed with flavor!

Ingredients

• 2 medium eggplants
• 4 slices of bacon, chopped
• 2 large eggs
• 1 cup fresh spinach, chopped
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup shredded cheddar cheese
• Fresh chives for garnish

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a skillet, cook the chopped bacon until crispy. Remove the bacon from the pan and set aside.
• In the same skillet, sauté spinach until wilted.
• Fill the eggplant shells with spinach and bacon mixture.
• Crack an egg into the center of each eggplant boat and sprinkle with salt and pepper.
• Bake for 10-12 minutes, until the egg whites are set but the yolks are still soft.
• Top with shredded cheddar cheese and bake for an additional 2 minutes until the cheese melts.
• Garnish with fresh chives and serve.

These eggplant boats with bacon, egg, and spinach are a delicious and nutritious keto breakfast or brunch option. The combination of crispy bacon, creamy egg, and healthy spinach creates a hearty, satisfying dish that will fuel you for the day. This recipe is perfect for those who enjoy savory, high-protein meals that are low in carbs and packed with flavor.

Chicken Alfredo Stuffed Eggplant Boats

Indulge in the creamy, cheesy goodness of chicken Alfredo without the carbs with these chicken Alfredo stuffed eggplant boats. Tender chicken is coated in a rich Alfredo sauce and baked inside roasted eggplant halves, topped with melted mozzarella cheese. This keto-friendly version of a classic comfort food is high in fat and protein while keeping carbs at a minimum. It’s perfect for a cozy dinner that will leave you feeling full and satisfied.

Ingredients

• 2 medium eggplants
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tbsp butter
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ cup shredded mozzarella cheese
• Fresh parsley for garnish

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
• Pour in the heavy cream, Parmesan cheese, salt, and pepper. Stir until the sauce thickens.
• Stir in the shredded chicken and coat it in the Alfredo sauce.
• Stuff the eggplant shells with the chicken Alfredo mixture and top with mozzarella cheese.
• Bake for another 10 minutes, until the cheese is melted and golden.
• Garnish with fresh parsley before serving.

These chicken Alfredo stuffed eggplant boats offer all the creamy goodness of the classic dish, but with a keto twist. The Alfredo sauce is rich and velvety, while the shredded chicken adds protein. The melted cheese brings everything together, creating a deliciously comforting and satisfying meal. This dish is perfect for anyone craving a low-carb version of their favorite pasta dish!

Pork and Sauerkraut Stuffed Eggplant Boats

If you’re looking for a keto-friendly dish with bold, savory flavors, these pork and sauerkraut stuffed eggplant boats are a must-try. The combination of juicy pork, tangy sauerkraut, and roasted eggplant creates a hearty, satisfying meal that’s full of flavor. This dish is packed with protein, fiber, and healthy fats, making it a great option for anyone on a ketogenic diet. The tangy sauerkraut also provides probiotics, making it a healthy choice for gut health!

Ingredients

• 2 medium eggplants
• 1 lb ground pork
• 1 cup sauerkraut, drained
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp caraway seeds (optional)
• ½ cup shredded Swiss cheese
• Fresh thyme for garnish

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a skillet, cook the ground pork over medium heat until browned.
• Stir in the sauerkraut, salt, pepper, and caraway seeds, cooking for 3-4 minutes.
• Stuff the eggplant shells with the pork and sauerkraut mixture.
• Top with shredded Swiss cheese and bake for another 10 minutes until the cheese is melted.
• Garnish with fresh thyme before serving.

These pork and sauerkraut stuffed eggplant boats bring together savory flavors with a touch of tang. The pork provides richness, while the sauerkraut adds a delightful tanginess that pairs beautifully with the roasted eggplant. This keto meal is full of healthy fats and protein, making it a satisfying and flavorful option that’s perfect for a filling dinner.

Lemon Garlic Shrimp and Asparagus Eggplant Boats

These lemon garlic shrimp and asparagus eggplant boats are a fresh and flavorful keto-friendly meal that combines succulent shrimp with tender asparagus in a zesty lemon garlic sauce. The eggplant boats provide the perfect vessel for this delicious seafood filling, while the tangy lemon and savory garlic add depth of flavor. This dish is light yet satisfying, offering a healthy dose of protein and healthy fats while keeping the carbs low.

Ingredients

• 2 medium eggplants
• 1 lb shrimp, peeled and deveined
• 1 cup asparagus, chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, zest and juice
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup fresh parsley, chopped

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
• Add shrimp and cook until pink and fully cooked.
• Stir in chopped asparagus, lemon zest, lemon juice, salt, and pepper. Cook for another 2-3 minutes until asparagus is tender.
• Stuff the eggplant shells with the shrimp and asparagus mixture.
• Bake for 5-7 more minutes.
• Garnish with fresh parsley before serving.

These lemon garlic shrimp and asparagus eggplant boats offer a burst of fresh, citrusy flavors with every bite. The shrimp is tender and perfectly seasoned, while the asparagus adds a satisfying crunch. This keto-friendly meal is light, healthy, and perfect for anyone craving a flavorful seafood dish.

Cheesy Pesto Chicken Eggplant Boats

These cheesy pesto chicken eggplant boats are a low-carb, high-flavor meal that combines tender chicken breast with a rich basil pesto and melty mozzarella cheese. The eggplant serves as a perfect vessel for this savory filling, and the pesto sauce adds an aromatic, herby flavor that complements the chicken beautifully. This dish is not only keto-friendly but also packed with healthy fats and protein, making it a satisfying option for lunch or dinner. With the addition of gooey cheese on top, it’s comfort food at its best, without the carbs!

Ingredients

• 2 medium eggplants
• 2 chicken breasts, cooked and shredded
• ½ cup pesto sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half lengthwise and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and season with salt and pepper.
• Bake the eggplant for 15 minutes, until tender.
• In a bowl, combine the shredded chicken and pesto sauce.
• Stuff the eggplant halves with the chicken and pesto mixture.
• Top with mozzarella and Parmesan cheese.
• Bake for an additional 10 minutes until the cheese is melted and bubbly.
• Garnish with fresh basil leaves and serve.

These cheesy pesto chicken eggplant boats are a flavorful and satisfying low-carb dish. The combination of pesto, chicken, and melty cheese creates a rich and comforting meal that is both keto-friendly and delicious. The eggplant serves as a perfect, mild base for the bold pesto, and the mozzarella adds the perfect amount of richness. This dish is sure to become a favorite for those on a keto diet or anyone craving a hearty, cheesy meal.

Italian Sausage and Peppers Eggplant Boats

These Italian sausage and peppers eggplant boats are a keto-friendly take on a classic Italian dish. The spicy Italian sausage pairs perfectly with sweet bell peppers and onions, all nestled in roasted eggplant boats and topped with melted mozzarella cheese. This hearty meal is packed with flavor and provides a great balance of protein, fiber, and healthy fats, making it an excellent choice for anyone following a keto lifestyle. It’s comforting, filling, and the perfect dish to serve for dinner.

Ingredients

• 2 medium eggplants
• 1 lb Italian sausage, casing removed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ onion, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes.
• In a skillet, cook Italian sausage over medium heat, breaking it up with a spoon.
• Add garlic, bell peppers, onions, oregano, and red pepper flakes (if using). Cook until the vegetables are tender.
• Stuff the eggplant shells with the sausage and pepper mixture.
• Top with mozzarella cheese and bake for 10 more minutes, until the cheese is melted.
• Garnish with fresh basil before serving.

These Italian sausage and peppers eggplant boats are bursting with savory flavors. The sausage adds a rich, spicy kick, while the sweet peppers and onions create a perfect balance of taste and texture. With gooey melted mozzarella on top, this dish delivers all the comfort of an Italian sausage and peppers meal, minus the carbs. It’s a great low-carb dinner option that’s filling, nutritious, and full of flavor.

BBQ Pulled Pork Eggplant Boats

For a smoky and savory twist, these BBQ pulled pork eggplant boats are an excellent keto-friendly option. Tender, shredded pork cooked in rich barbecue sauce fills roasted eggplant boats and is topped with melted cheese. The BBQ sauce adds a sweet and smoky flavor that pairs perfectly with the mild, tender eggplant. This dish is low in carbs, high in protein, and packed with flavor, making it a great option for a satisfying lunch or dinner.

Ingredients

• 2 medium eggplants
• 2 cups cooked pulled pork
• ½ cup sugar-free BBQ sauce
• ½ cup shredded cheddar cheese
• 2 tbsp chopped green onions
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and season with salt and pepper.
• Bake for 15 minutes, until tender.
• In a bowl, combine the pulled pork with BBQ sauce.
• Stuff the eggplant shells with the pulled pork mixture.
• Top with shredded cheddar cheese and bake for an additional 10 minutes, until the cheese is melted.
• Garnish with chopped green onions and serve.

These BBQ pulled pork eggplant boats offer a smoky, tangy flavor that’s perfect for those following a keto diet. The tender pulled pork pairs beautifully with the roasted eggplant, and the cheese adds richness to every bite. This meal is filling and satisfying, with just the right amount of sweetness from the sugar-free BBQ sauce. It’s a great low-carb alternative to traditional BBQ dishes and a perfect choice for anyone craving comfort food without the carbs.

Eggplant Boats with Avocado, Bacon, and Ranch

These eggplant boats filled with creamy avocado, crispy bacon, and zesty ranch dressing are a delicious, keto-friendly meal that’s perfect for any time of the day. The smoky bacon and creamy avocado provide a perfect contrast to the roasted eggplant, while the ranch dressing adds a rich, tangy finish. This dish is high in healthy fats, protein, and fiber, making it a great low-carb choice that will keep you full and satisfied.

Ingredients

• 2 medium eggplants
• 4 slices bacon, chopped
• 1 avocado, diced
• 2 tbsp ranch dressing
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and season with salt and pepper.
• Bake for 15 minutes, until tender.
• In a skillet, cook bacon until crispy. Remove from the skillet and set aside.
• In a bowl, combine diced avocado and ranch dressing.
• Stuff the eggplant shells with the avocado and ranch mixture, then top with crispy bacon.
• Garnish with fresh parsley and serve.

These eggplant boats with avocado, bacon, and ranch offer a creamy, savory combination of flavors that are perfect for anyone on a keto diet. The bacon adds a crispy, salty crunch, while the avocado brings a smooth, creamy texture. The ranch dressing ties it all together, providing a tangy finish. This dish is rich in healthy fats and protein, making it an ideal choice for a low-carb meal that’s both satisfying and delicious.

Vegetarian Mediterranean Eggplant Boats

For a lighter, vegetarian option, these Mediterranean-inspired eggplant boats are a perfect keto-friendly choice. The eggplant is stuffed with a mixture of diced tomatoes, Kalamata olives, red onions, and crumbled feta cheese, all seasoned with oregano and olive oil. This dish is fresh, flavorful, and packed with Mediterranean flavors that are both satisfying and low in carbs. It’s a great option for a light lunch or dinner, or even as a side dish.

Ingredients

• 2 medium eggplants
• 1 cup diced tomatoes
• ½ cup Kalamata olives, sliced
• ½ red onion, diced
• ½ cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and season with salt and pepper.
• Bake for 15 minutes, until tender.
• In a bowl, combine diced tomatoes, Kalamata olives, red onion, feta cheese, oregano, salt, and pepper.
• Stuff the eggplant halves with the Mediterranean mixture.
• Bake for an additional 10 minutes to allow the flavors to meld.
• Garnish with fresh parsley and serve.

These vegetarian Mediterranean eggplant boats are light, fresh, and packed with flavor. The combination of olives, tomatoes, onions, and feta cheese brings together all the best tastes of the Mediterranean in one delicious dish. It’s a perfect low-carb, keto-friendly option for those who want a satisfying, meatless meal that’s full of vibrant flavors.

Eggplant Boats with Shrimp and Cauliflower Rice

These shrimp and cauliflower rice-stuffed eggplant boats are a flavorful, low-carb alternative to traditional stuffed rice dishes. The shrimp is sautéed with garlic and herbs, while the cauliflower rice provides a rice-like texture without the carbs. The mixture is packed into roasted eggplant boats and topped with fresh herbs and a squeeze of lemon. This meal is light yet filling, providing a healthy dose of protein, fiber, and healthy fats.

Ingredients

• 2 medium eggplants
• 1 lb shrimp, peeled and deveined
• 2 cups cauliflower rice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 lemon, zest and juice
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

• Preheat oven to 375°F (190°C).
• Slice eggplants in half and scoop out the flesh, leaving a ¼-inch border.
• Brush the eggplant shells with olive oil and bake for 15 minutes, until tender.
• In a skillet, sauté garlic in olive oil until fragrant.
• Add shrimp and cook until pink and fully cooked.
• Stir in cauliflower rice, thyme, lemon zest, and lemon juice. Cook for 2-3 minutes.
• Stuff the eggplant halves with the shrimp and cauliflower rice mixture.
• Bake for another 5 minutes.
• Garnish with fresh parsley and serve.

These shrimp and cauliflower rice eggplant boats offer a light, refreshing, and keto-friendly meal that’s full of protein and healthy fats. The shrimp is tender and flavorful, while the cauliflower rice gives the dish a satisfying texture without the carbs. This meal is perfect for those looking for a low-carb, flavorful alternative to traditional rice dishes.

Note: More recipes are coming soon!