Baked Eggplant Lobster Boat

Prep Time15 min
cook Time 5 min
Time to Table20 min

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


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


  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.


  • 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.



per serving
% Daily
Fat36 g55%
Saturated Fat5 g
Trans Fat0 g
Saturated + Trans25%
Cholesterol15 mg
Sodium660 mg28%
Carbohydrate26 g9%
Fibre9 g36%
Sugar9 g
Protein7 g
Vitamin A
Vitamin C10%

Claims per serving

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

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