Total time: 1 hr 15 mins | Serves: 4 – 6
This fork-licking good Turkey Stuffed Eggplant is an amazing dish loaded with ground turkey, veggies, and cheese. A healthy, very delicious, and easy dinner option that is perfect on its own or paired with some green salad.
INGREDIENTS
1 pound ground turkey
1 egg, beaten
3 – 4 small eggplants
2 cloves garlic, minced
1 1/2 c. Pecorino Romano cheese
1 small onion, diced
4 tbsp olive oil
2 tbsp tomato paste
1 tsp dried oregano
1 medium tomato, chopped
2 tsp dried basil
Kosher salt and fresh ground pepper, to taste
1-2 tsp red chili flake (optional)
How to make Turkey Stuffed Eggplant
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready an 8 x 12-inch baking dish and set aside.
Step 2: In half lengthwise, cut the eggplants and scoop out the centers, making sure to leave enough of the insides intact. Then, finely chop the eggplant you have scooped out. In the baking dish, arrange the eggplant halves.
Step 3: In a large pan, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the onions to the pan along with the tomato and chopped eggplant. Cook for about 6 to 8 minutes, stirring often, until the onions have softened and are translucent. Next, add the garlic and tomato paste. Continue to cook for additional 2 minutes. To a bowl, transfer the veggies to cool.
Step 4: In the now-empty skillet, drizzle the rest of the olive oil. Add the ground turkey and season with salt and pepper. Sprinkle the ground turkey with basil, oregano, and chili flakes (optional). Cook until the meat is no longer pink, breaking it up using a wooden spoon as it cooks. Set aside when done.
Step 5: Add the slightly cooled turkey to the bowl with the veggies. Then, add the beaten egg and half a cup of cheese. As needed, season with extra salt and pepper.
Step 6: Into the eggplant halves, spoon the mixture, and top with the rest of the cheese. Place in the preheated oven and bake for about 50 minutes or until the cheese has melted and the eggplant is soft. Remove from the oven when done and allow it cool for about 5 minutes.
Step 7: Serve and enjoy!
Ingredients
- 1 pound ground turkey
- 1 egg, beaten
- 3 - 4 small eggplants
- 2 cloves garlic, minced
- 1 1/2 c. Pecorino Romano cheese
- 1 small onion, diced
- 4 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 medium tomato, chopped
- 2 tsp dried basil
- Kosher salt and fresh ground pepper, to taste
- 1-2 tsp red chili flake (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready an 8 x 12-inch baking dish and set aside.
Step 2: In half lengthwise, cut the eggplants and scoop out the centers, making sure to leave enough of the insides intact. Then, finely chop the eggplant you have scooped out. In the baking dish, arrange the eggplant halves.
Step 3: In a large pan, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the onions to the pan along with the tomato and chopped eggplant. Cook for about 6 to 8 minutes, stirring often until the onions have softened and are translucent. Next, add the garlic and tomato paste. Continue to cook for additional 2 minutes. To a bowl, transfer the veggies to cool.
Step 4: In the now-empty skillet, drizzle the rest of the olive oil. Add the ground turkey and season with salt and pepper. Sprinkle the ground turkey with basil, oregano, and chili flakes (optional). Cook until the meat is no longer pink, breaking it up using a wooden spoon as it cooks. Set aside when done.
Step 5: Add the slightly cooled turkey to the bowl with the veggies. Then, add the beaten egg and half a cup of cheese. As needed, season with extra salt and pepper.
Step 6: Into the eggplant halves, spoon the mixture, and top with the rest of the cheese. Place in the preheated oven and bake for about 50 minutes or until the cheese has melted and the eggplant is soft. Remove from the oven when done and allow it cool for about 5 minutes.
Step 7: Serve and enjoy!
