Roasted Eggplant Boats with Edamame-Herb Filling

• 150 g small raw eggplant after trimming the stem — Raw eggplant
• 75 g plain cooked shelled edamame, chilled and ready to eat — Cooked shelled edamame
• 100 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 10 g raw shelled pumpkin seeds — Raw pepitas
• 10 g roasted sesame tahini — Tahini from roasted sesame kernels
• 5 g fresh flat-leaf parsley — Fresh flat-leaf parsley
• 2 g fresh mint leaves — Fresh spearmint leaves
• 5 g fresh lemon juice — Fresh lemon juice
• 8 g extra-virgin olive oil, divided — Extra-virgin olive oil
• 45 g potable water, divided — Potable water
• 0.3 g fine salt — Fine salt

Method

1. 1Prepare the eggplant boatsHeat the oven to 425°F (218°C). Wash and dry the small eggplant, halve it lengthwise, and score the cut flesh in a shallow crosshatch without piercing the skin. Brush both cut faces with 5 g olive oil and season with all fine salt.425°FLook for: The two halves have intact skins and an even thin oil coating across the scored flesh.Safety: Cut on a stable board, keeping the knife tip above the skin.
2. 2Roast the eggplant halvesPlace both halves cut-side down on a parchment-lined sheet pan. Roast for 22 to 25 minutes, then turn cut-side up and gently press a shallow hollow in the soft flesh with the back of a spoon; keep all flesh in the skins.25 min · 425°FLook for: The flesh is fully soft rather than spongy, and the cut faces have golden-brown patches.Safety: Use oven mitts and steady each hot half with tongs while shaping the hollow.
3. 3Toast the pumpkin seedsWhile the eggplant roasts, put all 10 g pepitas in a dry skillet over medium-low heat. Stir for 2 to 3 minutes until lightly golden, then transfer to a plate.3 minLook for: The seeds smell nutty and retain a light golden color without burnt edges.Safety: Remove toasted seeds from the hot pan immediately to prevent carryover scorching.
4. 4Warm the edamame-tofu fillingCrumble the drained tofu into small curds. Heat the remaining 3 g olive oil in the skillet, add the tofu, fully cooked shelled edamame, and 30 g water, and cook over medium for 4 to 5 minutes to 165°F (74°C). Turn off the heat and fold in all finely chopped washed parsley and mint.5 min · 165°FLook for: The filling is hot and moist without a watery pool, with whole edamame beans among soft tofu curds.Safety: Start with plain fully cooked edamame; products marked cook-before-eating need their package cooking completed first.
5. 5Whisk the lemon tahiniWhisk all tahini with the lemon juice and remaining 15 g water until smooth. Scrape down the bowl so the full measured sauce is ready for serving.Look for: The tahini sauce runs in a thin ribbon without thick clumps.Safety: Use a clean bowl and spoon; the sauce is added after the final bake.
6. 6Fill, finish, and serveDivide the warm edamame-tofu filling between both roasted eggplant halves and return to the oven for 5 minutes. Transfer to a plate, drizzle with all lemon-tahini sauce, and scatter over every toasted pepita. Serve both boats as one complete dinner portion.5 min · 425°FLook for: The filled boats are hot through, with intact soft eggplant skins and a crunchy seed finish.Safety: Use oven mitts, serve promptly, and refrigerate leftovers within 2 hours.