Grilled Balsamic Eggplant Boats

Name: Grilled Balsamic Eggplant Boats
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 small eggplants (8 oz. to 10 oz. each), stems intact, halved lengthwise; Kosher salt; 1/2 c. olive oil, plus more for brushing; 1 small shallot, very thinly sliced into rings; 1 1/2 tsp. coriander seeds, lightly crushed; 1 1/2 tsp. cumin seeds, lightly crushed; 2 tbsp. sesame seeds; 2 tbsp. balsamic glaze; 4 oz. feta cheese, thinly sliced into slabs; 5 small heirloom tomatoes (about 1 1/4 lb.), cored and sliced; Flaky sea salt; 1/4 c. mint leaves, roughly chopped

Smoky, caramelized eggplant meets a rich balsamic glaze in this fresh, flavorful vegetarian main.

By Tina MartinezPublished: Jun 16, 2026

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grilled balsamic eggplant boats. vegetarian meals.

mike garten

Yields:

4 serving(s)

Total Time:

45 mins

Cal/Serv:

451

This satisfying vegetarian main captures the essence of summer. Luscious grilled eggplant boats are topped with juicy heirloom tomatoes, salty slabs of feta, and fresh mint.

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Ingredients

4 small eggplants (8 oz. to 10 oz. each), stems intact, halved lengthwise
Kosher salt
1/2 cup olive oil, plus more for brushing
1 small shallot, very thinly sliced into rings
1 1/2 tsp. coriander seeds, lightly crushed
1 1/2 tsp. cumin seeds, lightly crushed
2 Tbsp. sesame seeds
2 Tbsp. balsamic glaze
4 oz. feta cheese, thinly sliced into slabs
5 small heirloom tomatoes (about 1 1/4 lb.), cored and sliced
Flaky sea salt
1/4 cup mint leaves, roughly chopped

Directions

1. Step 1Heat grill on medium. Season eggplants, cut sides up, with 1 teaspoon salt. Let sit 20 minutes. Pat dry with paper towels.
2. Step 2Meanwhile, heat oil and shallot in small skillet on medium-high. Cook, stirring occasionally, until shallot begins to crisp and turn golden, 3 to 5 minutes. Add coriander, cumin, and sesame seeds; cook, stirring constantly, until seeds are slightly golden and shallots are crispy, 1 minute. Transfer spice oil to small heatproof bowl. Let cool, then stir in 1/4 teaspoon salt.
3. Step 3Brush eggplants with oil. Grill skin sides down, covered, until skin is nicely charred and flesh is soft to the touch, 10 to 14 minutes. Flip and grill until char marks appear on cut sides, 1 to 2 minutes.
4. Step 4Transfer to platter, cut sides up, and drizzle with balsamic glaze. Top with feta and tomatoes. Sprinkle with flaky sea salt, crispy shallots, spice oil, and mint.

NUTRITIONAL INFORMATION (per serving): About 451 calories, 36.5 g fat (8.5 g saturated), 25 mg cholesterol, 831 mg sodium, 27 g carbohydrates, 10 g fiber, 16.5 g sugar (2.5 g added sugar), 9 g protein

Nutritional Info: About 451 calories, 36.5 g fat (8.5 g sat), 25 mg cholesterol, 831 mg sodium, 27 g carbohydrates, 10 g fiber, 16.5 g sugar (2.5 g added sugar), 9 g protein

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