Turkey Stuffed Eggplant

Delicious lean turkey mixed with veggies and tomato sauce serve inside roasted eggplants and topped with cheese. Yummy lean recipe to eat for dinner tonight

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 340kcal

Author Tiffany Bendayan

Ingredients

2 eggplants
1 lb. Lean ground turkey
2 cloves garlic minced
1 large onion chopped
1 Red bell pepper chopped
1 cup crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons Olive Oil
1/2 cup mozzarella cheese shredded
1/2 cup parmesan cheese shredded

US Customary - Metric

Instructions

Preheat oven to 400 degrees Fahrenheit
Line a sheet pan with aluminum foil. Cut the eggplants in half
Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
Add olive oil, salt, and pepper
Roast the eggplant in the oven for 30 minutes
Remove from oven and let them cool
When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed. Place hollow eggplants in a baking dish
Cube the filling and place it in a bowl
Reduce oven temperature to 350 degrees Fahrenheit
While the eggplant roasts. Heat olive oil to medium heat on a saucepan
Cook the onion, oregano, basil and the peppers for 2-3 minutes until softened. Add the garlic and cook for one more minute
Add the turkey in chunks and let it cook with all the vegetables. With a spoon break down the turkey in little pieces. Cook for about 5 minutes
Add the eggplant filling and season with salt and pepper
Spoon filling on hollow eggplants. Top with cheeses
Bake for 20-15 minutes or until the cheese has completely melted
Enjoy

Nutrition