Eggplant Boat Salad


These were impromptu and random but something I’m definitely going to make again. Stacked on roasted eggplant were tomatoes, cauliflower rice, green olives, and lettuce leaves, which were drizzled with balsamic vinegar, olive oil and salt and pepper. The flavors went together really well and the boats were fun to eat.

Eggplant Boat

by Aylin

Keywords: bake roast appetizer snack lunch vegan vegetarian eggplant olives tomatoes rice


  • 1 eggplant
  • 1 tbsp extra-virgin olive oil
  • Dash of salt and pepper
  • 1 tomato
  • 1/2 cup cauliflower rice (processed cauliflower)
  • Handful of green or black olives
  • 2 tbsp balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • Lettuce leaves, chopped


Slice one eggplant lengthwise into 1/2-inch thick pieces. Coat with olive oil, sea salt and pepper and bake in the oven at 400 degrees Fahrenheit for 15 minutes or until browned but not crisp as a potato chip.


Begin to layer the eggplant with chopped tomatoes, cauliflower rice, olives, balsamic vinegar, olive oil, salt, pepper and a side of green leaves.


The tomato’s juices and the balsamic vinegar are absorbed into the eggplant, giving it added flavor.




Bon Appetit!

xo Aylin



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  • Eileen

    Ooh, I love this idea! It’s sort of like eggplant parmesan but without all the heavy oil and egg and gobs of melted cheese–just a bunch of beautiful Italian-inspired vegetables. :)