Roasted Eggplant Boats with Herbed Ricotta and Tomatoes bring together rustic charm and elegant presentation in one delicious bite. Tender, caramelized eggplant halves cradle a creamy, herb-infused ricotta filling, while juicy cherry tomatoes burst with freshness on top. If you’re looking for a recipe that’s as eye-catching on the table as it is easy to prepare, this one will quickly become a favorite. The mix of silky eggplant, velvety ricotta, and sweet-tart tomatoes creates a harmony of textures and flavors you’ll want to savor slowly.
In my kitchen, this recipe has earned a permanent spot. It’s deceptively simple to make, yet feels special every single time it’s served. Whether you’re enjoying a quiet weeknight meal or impressing friends, these roasted eggplant boats will not disappoint. And if you love recipes like this, make sure to follow me on Pinterest at Recipes by Sylvia so you never miss fresh ideas and seasonal inspiration.
A personal story behind
The first time I made roasted eggplant boats with herbed ricotta & tomatoes, it was purely by accident. I had two large eggplants that were beginning to look a little tired and a tub of ricotta left over from another recipe. That evening, with the late summer sun spilling into the kitchen, I decided to halve the eggplants, roast them until their flesh turned buttery soft, and fill them with a ricotta mixture brightened with fresh basil and parsley.
What came out of the oven was nothing short of magic. The eggplant had transformed into a tender, flavorful base that contrasted beautifully with the creamy, herbed filling. The cherry tomatoes, roasted just enough to release their juices, added a pop of color and a tangy-sweet counterpoint. The balsamic glaze drizzle — though optional — felt like the final flourish that made it dinner-party worthy.
Since that day, I’ve made this dish more times than I can count, sometimes pairing it with a crisp green salad, other times serving it alongside a warm loaf of crusty bread. And if you’re a fan of recipes that balance comfort with freshness, you’ll also love Eggplant Roll-Ups with Creamy Ricotta and Spinach, which uses many of the same pantry-friendly ingredients in an entirely different form.
Why this recipe is special
This recipe for roasted eggplant boats with herbed ricotta & tomatoes is special for more than just its flavor. It’s a celebration of seasonal produce and the kind of dish that works just as well for casual dinners as it does for entertaining.
For one, the eggplant serves as both vessel and vegetable, meaning you don’t need an extra baking dish for the filling. It’s naturally gluten-free, and with a few tweaks, it can easily be made vegetarian-friendly or adapted to suit other dietary needs. The recipe also shines because of its versatility — you can change up the herbs, swap ricotta for another creamy cheese, or even experiment with roasted peppers or zucchini in place of tomatoes.
If you’ve never roasted eggplant before, this recipe is the perfect introduction. The oven’s heat coaxes out the vegetable’s natural sweetness, and the olive oil helps it achieve a lightly caramelized edge. Pair that with the creamy-herb filling, and you’ve got a dish that’s both nourishing and indulgent. And if you’re in the mood for more eggplant inspiration, Sweet Potato Rounds with Herbed Ricotta, Walnuts & Cranberries offers a delightful twist on the same flavor pairing.
Ingredients & Preparation
Ingredient breakdown
Here’s everything you’ll need to make roasted eggplant boats with herbed ricotta & tomatoes:
| Ingredient | Amount |
|---|---|
| Large eggplants | 2, halved lengthwise |
| Olive oil | 3 tablespoons |
| Salt and pepper | To taste |
| Ricotta cheese | 1 cup |
| Fresh basil, chopped | 2 tablespoons |
| Fresh parsley, chopped | 1 tablespoon |
| Cherry tomatoes, halved | 1 cup |
| Balsamic glaze (optional) | 1 teaspoon |
Fresh, high-quality ricotta makes a big difference in the creaminess of the filling. Basil and parsley bring bright herbaceous notes, while olive oil ensures the eggplant roasts to golden perfection. Cherry tomatoes add freshness and color, but you could also try grape tomatoes or roasted red peppers for a twist.
If you’re looking for other dishes that highlight seasonal vegetables, Roasted Eggplant Fan is a stunning way to serve eggplant whole, while Baked Ratatouille with Tomatoes, Zucchini & Eggplant combines multiple veggies in a rich, oven-baked medley.
Tools and possible substitutions
You’ll need a sharp knife, a baking sheet lined with parchment paper, and a mixing bowl. If you don’t have parchment paper, lightly oil the baking sheet to prevent sticking.
Substitutions:
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Ricotta → Try cottage cheese blended until smooth, or goat cheese for tang.
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Basil & parsley → Swap with oregano, dill, or thyme.
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Cherry tomatoes → Use sun-dried tomatoes for a more intense flavor.
For a more protein-rich option, stir in a few spoonfuls of cooked quinoa into the ricotta mixture before filling the eggplants.
Cooking Instructions & Tips
Step-by-step cooking method
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Preheat and prepare – Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
(MidJourney Image Prompt: “Bright kitchen scene, halved eggplants brushed with olive oil on a parchment-lined baking sheet, rustic style, natural light –ar 3:2 –v 6”) -
Season and roast – Brush the cut sides of each eggplant half with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Roast for 25–30 minutes until tender and lightly caramelized.
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Mix the filling – While the eggplant roasts, mix ricotta, basil, parsley, salt, and pepper in a bowl until creamy and well combined.
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Scoop and stuff – Remove eggplants from oven, carefully scoop out some flesh to form a shallow cavity (leaving ½-inch border). Reserve the scooped flesh for another use. Fill each cavity with the herbed ricotta mixture and top with cherry tomatoes.
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Final roast – Return to oven for 5–7 minutes until tomatoes soften. Remove and drizzle with balsamic glaze if desired.
Tips and tricks to perfect it
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For an extra flavor boost, roast the scooped-out eggplant flesh with garlic and stir into the ricotta mixture.
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Let the eggplants rest for 5 minutes before serving to allow the flavors to settle.
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If making ahead, roast the eggplants and prepare the ricotta filling separately, then assemble and do the final bake before serving.
Two other comforting Italian-style dishes worth trying are Cottage Cheese Eggplant Parmesan for a lighter twist, and Eggplant Parmigiana Recipe for a traditional, hearty bake.
Serving, Storing & Pairing
What to serve with it
These roasted eggplant boats pair wonderfully with a crisp green salad, garlic bread, or even a simple quinoa pilaf. For a dinner party, serve them alongside Layered Zucchini Ricotta Melts with Marinara for a variety of textures and flavors. If you’re a fan of crispy textures, Crispy Baked Eggplant Parmesan is a perfect side-by-side option.
How to store and reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10–12 minutes or until warmed through. Avoid microwaving if possible, as it may make the eggplant soggy.
FAQ
1. Can I freeze roasted eggplant boats?
Freezing is not ideal, as the eggplant texture becomes watery. Best enjoyed fresh.
2. Can I make them vegan?
Yes — swap ricotta with a plant-based alternative and ensure all ingredients are dairy-free.
3. Can I prepare them in advance?
Yes, roast eggplants and prepare filling ahead, then assemble and bake before serving.
4. What’s the best way to reheat leftovers?
For the best texture, reheat in a 350°F (175°C) oven for 10–12 minutes until warmed through. Avoid the microwave, which can make the eggplant soggy.
5. Can I add protein to this dish?
Yes — shredded rotisserie chicken, crumbled cooked sausage, or even chickpeas can be folded into the ricotta mixture for added protein.
6. What other vegetables work well with this recipe?
Zucchini, portobello mushrooms, or red bell peppers can be prepared in a similar “boat” style and filled with the herbed ricotta mixture.
Conclusion
Roasted eggplant boats with herbed ricotta & tomatoes are the kind of dish you’ll make once and keep in your repertoire forever. They’re colorful, flavorful, and adaptable — perfect for any table. For more veggie-centered recipes, try Roasted Eggplant Fan or Baked Ratatouille with Tomatoes, Zucchini & Eggplant to keep the inspiration going.
If you loved this recipe, rate it, leave a comment below, and share it on Pinterest at Recipes by Sylvia!
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Roasted Eggplant Boats with Herbed Ricotta & Tomatoes
- Total Time: 45
- Yield: 4 servings
- Diet: Vegetarian
Description
Roasted Eggplant Boats with Herbed Ricotta & Tomatoes are a rustic yet elegant dish featuring tender caramelized eggplant halves filled with creamy ricotta, fresh herbs, and juicy cherry tomatoes. Perfect for a weeknight dinner or special gathering.
Ingredients
• 2 large eggplants, halved lengthwise
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup ricotta cheese
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 cup cherry tomatoes, halved
• 1 teaspoon balsamic glaze (optional)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush cut sides of eggplant halves with olive oil and season with salt and pepper. Place cut side down on the baking sheet.
3. Roast for 25–30 minutes, or until flesh is tender and skin slightly wrinkled.
4. While eggplants roast, mix ricotta cheese, basil, parsley, salt, and pepper in a small bowl until creamy and well-combined.
5. Remove eggplants from oven and carefully scoop out some of the flesh to create a shallow cavity, leaving a 1/2-inch border.
6. Spoon the herbed ricotta into each eggplant half, then top with cherry tomatoes.
7. Return to oven for 5–7 minutes, just until tomatoes are slightly softened.
8. Drizzle with balsamic glaze before serving, if desired.
Notes
– Swap ricotta for goat cheese or a dairy-free alternative to suit dietary needs.
– Use sun-dried tomatoes instead of fresh for a more intense flavor.
– Roast the scooped eggplant flesh with garlic and stir into the ricotta for extra flavor.
– Best served fresh, but can be stored in the fridge for up to 3 days.
– Reheat in the oven for best texture; avoid microwaving.
- Prep Time: 10
- Cook Time: 35
- Method: Oven
- Cuisine: Mediterranean