Turkey Stuffed Eggplant

mimosadays

Fresh eggplants, naturally sweet new onions, and late summer tomatoes come together to create this simple high protein, low carb side dish. I used white eggplants in this recipe, but regular purple should serve just fine. If you are trying to cut down on fat, the parmesan is optional, although it is sorely missed.

Prep time: 20 minutes
Cooking time: 40 minutes
Serves: 4 sides or two hungry people

Ingredients

  • 2 medium eggplants
  • 1 diced large white onion
  • 2 cloves of garlic finely chopped
  • 1 large (ripe) tomato thinly sliced
  • 400 g ground turkey
  • 0.5 cup freshly grated parmesan
  • 1 handful fresh basil leaves
  • olive oil
  • salt
  • freshly ground pepper

Recipe

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Halve the eggplant lengthwise and, using a knife, gently cut and scoop out the inside of each eggplant, making sure to leave about 1.5 inches of the eggplant around the exterior. You will now have 4 eggplant shells. Roughly chop the scooped eggplant interior and set aside.
  3. Bring a large pot of salted water to a boil. Add eggplant shells and boil for 3 minutes. Remove and let dry on a clean towel, skin side up.
  4. Heat heavy saucepan with one glug olive oil. Add onions and garlic and sauté on medium heat until translucent.
  5. Add ground turkey to pan and stir until evenly browned. Make sure to break apart any large clumps of meat.
  6. Add eggplant interior to ground meat and saute. If too dry, drizzle a little more olive oil. Remember that once cooked, the eggplant will release the oil back into the dish.
  7. When the eggplant has softened add tomato to the saucepan. Add a pinch of salt and pepper.
  8. Once the eggplant is translucent and the tomatoes have nearly disintegrated, turn off the heat and adjust salt and pepper to taste.
  9. Add basil leaves and stir.
  10. Spoon equal amounts of the mixture from the saucepan into the eggplant shells and lay into baking dish.
  11. Top with a generous portion of grated parmesan and cover with foil.
  12. Put in oven and bake for 30 minutes.
  13. Remove foil and broil for an additional 3 minutes or until cheese is golden brown.

Leave a comment