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Baked Eggplant Lobster Boat

Quick and easy enough for every day but impressive enough for entertaining! 

Serves 
Prep time
15 min
Cook Time
5 min
Time to Table
20 min

Ingredients

Sauce
1/2 cup (125 mL)
mayonnaise
1 tsp (5 mL)
Japanese soya sauce, such as Kikkoman
1 tsp (5 ml)
white miso (optional)
2
small eggplants
1/4 cup (50 ml)
olive oil
1 pkg (227g)
Clover Leaf Lobster Delectables™, flake style
freshly ground black pepper

Preparation

  1. In small bowl, combine the mayonnaise, soya sauce and miso if using. Mix well and set aside.
  2. Cut eggplant in half lengthwise. Scoop out center and dice. Place eggplant shells on baking sheet and set aside.
  3. In frying pan, heat olive oil over medium-high heat. Add diced eggplant and sauté for about 2 minutes or until softened. Remove pan from heat. Stir in lobster flakes, season with freshly ground pepper. Spoon lobster eggplant mixture into eggplant shells. Spoon sauce over top of each. Bake 3 to 5 minutes or until golden brown.

Tip:

  • Miso is a fermented soybean and is available in Asian markets.

Courtesy of EDO restaurants of Toronto.  Recipe developed by Chef Shinichiro Aoyama for Clover Leaf.

 

Nutrition

Amount per serving% Daily Value
Calories
440
Fat
36 g
55%
Saturated Fat
5 g
Trans Fat
0 g
Saturated + Trans
25%
Cholesterol
15 mg
Sodium
660 mg
28%
Carbohydrate
26 g
9%
Fibre
9 g
36%
Sugar
9 g
Protein
7 g
Vitamin A
Vitamin C
10%
Calcium
2%
Iron
6%

Claims Per Serving

- Low in Cholesterol
- Very High Source of Fibre
- Source of Vitamin C
- Source of Iron

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