Maltese Stuffed Aubergine Boats (Whole Plant-Based Vegan)

September 2, 2022
A healthy dish is only as good as the ingredients you use and the effort you put into it. Self-love and self-worth are the baseline of healthy eating.
Healthy eating matters, not only for our physical health, but also for our self-esteem, to how we feel in ourselves and about ourselves.
This aubergine recipe is the perfect example of how using Whole Food Plant Based ingredients can be easy, budget-friendly and tasty.
Usually, here in Malta, aubergines are stuffed with minced beef and pork. Traditional recipes can all be made meatless, hence cruelty-free and healthier.
Aubergines are now in season. I try to buy local as much as possible. Apart from cheaper, seasonal produce are much more flavorful. There's only benefits to eating seasonal vegetables and eating local when choosing what to put on your plate and in your body. Local is better for farmers, the economy and environment. So let's support local!
Let's jump back to the recipe! These easy lentil stuffed aubergine boats feature a flavorful filling and are baked to perfection. Great for meal prep, weight loss or family dinner—naturally gluten-free and low in calories. You can also stuff marrows (these are overgrown zucchinis) or peppers instead of aubergines.
Aubergines don’t taste like much on their own, they are pretty bland but they are so ready to soak up any delicious flavor you add to them!
vegan maltese stuffed aubergine boats on a white background

Maltese Stuffed Aubergine Boats (Whole Plant-Based Vegan)

Recipe Type: Hearty Entrees
utensils YIELDS 2 servings
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  • 1 (350g) Aubergine, halved lengthwise
  • 1 tablespoon Tamari
  • 1 Red onion, finely chopped
  • 2 Garlic cloves, crushed
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Ground coriander
  • 1/2 teaspoon Sweet paprika
  • 1/4 teaspoon Ground fenugreek
  • 200g Canned brown lentils, drained and rinsed
  • 80g Fresh tomatoes, finely chopped
  • 2 teaspoons Vegetable stock boulion
  • 25g Spring onion, chopped
  • 1 tablespoon Runny tahini
  • Sea salt
  • Freshly cracked black pepper
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1. Use a sharp knife to score the cut side of each eggplant half in a diamond pattern (don’t cut all the way through). Season with sea salt and pepper. Place, cut-side down, on a big plate for 20 mins. Rinse and pat dry with paper towel. Use a spoon to scoop out aubergine flesh, leaving a 1cm-thick shell. Finely chop its flesh.

2. Preheat oven to 200°C. Line an oven dish with parchment paper. Heat the tamari in a pan over low heat. Add the onion . Cook, stirring, for 5 mins. Add the garlic , cumin , coriander , paprika and fenugreek and cook, stirring, for 1 min or until aromatic. Add aubergine flesh and cook, stirring occasionally, for 5 mins or until tender. Add the lentils , tomatoes and bouillon powder and stir to combine. Bring to a simmer . Season with sea salt and freshly cracked black pepper

3. Place aubergine boats, cut-side up, on the lined oven dish. Top with lentil mixture. Cover tightly with foil. Bake for 45 mins. Transfer to a serving platter and top with chopped spring onions and drizzle with some divine runny tahini, which will take this recipe to another level.

4. Enjoy!

Also by Roberta: Oven-Baked Oyster Mushrooms Kebab

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Photo: Roberta Farrugia

Roberta Farrugia
Roberta Farrugia is a Certified Holistic Nutritionist specialized in Plant Based Nutrition and Weight Loss. She has been an Ethical Vegan for the past 25 years and is very passionate about Vegan and Plant based cuisine. She is all about living with intention. She focuses her work on encouraging healthy eating combined with self-love, care and worth. Follow Roberta on Facebook and Instagram @powehibyroberta.


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