High-Protein Roasted Eggplant Pasta Boats with Seared Beef Steak

Creamy, ultra-rich pasta stuffed into roasted eggplant skins and topped with tender, seared steak strips and a refreshing cucumber-herb dressing. Blending the scooped roasted eggplant flesh with ricotta or cream cheese creates a luxurious sauce texture without needing heavy cream.

Prep time: 15 mins

Cook time: 35 mins

Yield: 2 portions

Ingredients

Roasted Eggplant Base

• 1 large eggplant, halved lengthwise and scored

• 1 tbsp olive oil

• Salt and black pepper, to taste

High-Protein Pasta Filling

• 4 oz high-protein farfalle (bow-tie) pasta

• 1 medium red onion, sliced

• 1/4 cup ricotta or cream cheese

• 1/4 cup fresh parsley, finely chopped

• Scooped flesh from the roasted eggplant

• seasoning

Seared Protein & Cucumber-Herb Sauce

• 8 oz lean beef steak, sliced into strips

• 1/2 cucumber

• 1 cup fresh parsley and cilantro mix

• 1 clove garlic

• 2 tbsp 0% Greek yogurt

• Salt, pepper, and seasoning to taste (plus a splash of water as needed to blend)

Step-by-Step Instructions

1. Roast the Eggplant: Score the flesh of the eggplant halves in a crosshatch pattern. Lightly spray or brush with olive oil, salt, and pepper. Place cut-side down on a parchment-lined baking sheet and bake at 400°F (200°C) for 25–30 minutes until soft and caramelized.

2. Boil Pasta: Cook high-protein farfalle pasta in salted boiling water according to package instructions. Drain and set aside.

3. Sauté Onions & Scoop Eggplant: Sauté sliced red onions in a skillet until softened and sweet. Carefully scoop out the softened eggplant flesh from the roasted halves, keeping the skins intact to serve as boat shells.

4. Mix the Pasta Filling: Add the roasted eggplant flesh, cooked farfalle pasta, chopped parsley, lemon juice, and ricotta (or cream cheese) directly into the skillet with the sautéed onions. Stir over low heat until warm and creamy.

5. Sear the Steak: In a hot skillet, sear the sliced steak strips for 2–3 minutes per side until caramelized on the outside and tender on the inside.

6. Blend the Herb Dressing: Combine 1/2 cucumber, fresh herbs, garlic, Greek yogurt, seasoning, and a splash of water in a high-speed blender until bright green and silky smooth.

7. Assemble & Serve: Stuff the roasted eggplant skins generously with the creamy pasta mixture, top with seared steak strips, and drizzle with the cucumber-herb dressing.