Ground Turkey Stuffed Eggplant Recipe

This turkey stuffed eggplant features roasted eggplant halves with a gently spiced, juicy ground turkey filling. Quick, easy to make and a delicious way to serve eggplant. Tastes great the next day, too!

This turkey eggplant recipe is made by first roasting eggplant halves then making a ground turkey filling mixture, stuffing the eggplants and baking. This dish is both quick as well as easy to make. Roasting the eggplant takes only 30 minutes, the filling mixture is ready in half that time, while the final 'bake' stage requires only 10 minutes.

This easy stuffed roasted eggplant with turkey is lightly spiced, with a gentle heat and a hint of tomato flavour for sharpness. The eggplant pulp helps to keep the filling mixture moist and adds flavour. It's a colourful, healthy autumnal dish, perfect as a family dinner or satisfying snack. And it's just as delicious the next day!

See my serving tips below.

Do I have to salt and 'sweat' the eggplants

No, you don't! In the past 'sweating' eggplant was a way of getting rid of bitterness tough these days eggplants available in the grocery store aren't bitter. To make this turkey stuffed eggplant recipe simply cut the eggplants, brush with a little oil and roast (see instructions below for details).

Turkey eggplant ingredients and substitutions

• Ground turkey: for best results (i.e. juicy filling mixture) I recommend using thigh meat (7-8% fat content) rather than extra lean turkey (breast meat). This recipe will also work with other meats.
• Eggplants: make sure your eggplants are firm, shiny and have vivid green stems (all signs of freshness).
• Onion: I used red onion for its sweet flavour, but you can use any.
• Garlic.
• Tomato paste: adjust the amount according to preference. Alternatively use tomato puree.
• Spices: red pepper flakes (or pul biber chili flakes), ground coriander and cinnamon. Once you've prepared the eggplant turkey filling mixture taste it and adjust the flavour as required. You can also add a pinch of nutmeg.
• Herbs: I used dried herbs in the filling mixture (herbes de Provence work well) and fresh parsley for serving (you can use cilantro or tarragon, instead).
• Extra virgin olive oil.
• Sea salt and pepper.

How to make ground turkey eggplant: step-by-step

1. Preheat the oven to 425F/220C/200 fan/gas mark 7. Line a large baking sheet with parchment paper and set aside.

2. Roast eggplant: Cut each eggplant lengthways through the stem then brush the cut sides with a little oil (use about 1.5 tablespoons) and sprinkle with a bit of salt. Place (open side up) on top of the baking sheet and roast in the centre of the oven for about 30 minutes (until soft and nicely browned). Remove from the oven and set aside for 5 minutes (until cool enough to handle). Keep the oven on but lower the temperature to 400F/200C/180 fan/gas mark 6.

• TIP: Cut the eggplants after you've preheated the oven so you can roast them immediately (otherwise they might start releasing moisture).

3. Scoop out pulp: Gently scoop the pulp out of the middle of each eggplant leaving about 7 mm around the skin. Chop the pulp and reserve to use later. Set aside.

4. Cook onion: To a large pan add 1 tablespoon of oil and onion and cook gently for 3 minutes until softened, stirring frequently. Add the garlic and cook for another minute.

5. Add turkey: Add the ground turkey and cook for 5-7 minutes over a medium heat until the juices reduce a little (make sure the meat isn't completely dry), stirring and squashing with a fork to remove large chunks.

6. Add flavour: Add the spices, dried herbs, salt and chopped eggplant pulp (along with any moisture). Stir in thoroughly then add the tomato paste and stir again. Taste the mixture and adjust the flavour if required (it should be well seasoned).

6. Bake: Fill the eggplant halves with the turkey mixture, drizzle a little oil over the tops (and brush the edges again, if they are looking a bit dry) and bake in the centre of the oven for 10 minutes.

7. Serve: Remove from the oven, set aside for 5 minutes then serve.

Serving suggestions

I like to serve this easy turkey stuffed eggplant with a quick parsley drizzle (made by combining 2 tablespoons of finely chopped parsley leaves with about 1.5 tablespoons of oil) and a scatter of sweet, juicy pomegranate seeds (see photos). If you prefer to use less oil simply garnish with freshly chopped parsley (accompanied by pumpkin seeds, as an option).

Side dishes which go well with this recipe include rice, couscous, quinoa, simple tossed salad and spiced potato wedges. You can also serve it with creamy mushroom sauce or your favourite tomato sauce.

Top tips

• Use firm, shiny eggplants with vivid green stems and no soft patches.
• You don't need to salt and 'sweat' the eggplant for this recipe.
• Cut the eggplant after you've preheated the oven. If you prepare it too early it might start releasing moisture.
• Taste the filling mixture before stuffing the eggplants and adjust the flavour if required (it should be well seasoned).
• Best served hot. Refrigerate your stuffed eggplant with ground turkey, covered, for up to 4 days. Reheat in the microwave.
• Freeze for up to 3 months.

Related recipes to try next

• Turkey Stuffed Peppers without Rice
• Turkey Stuffed Cabbage Rolls
• Cauliflower and Turkey Stuffed Peppers

See also these other easy, delicious meal ideas as well as more turkey recipes!

Recipe

Keep in touch!

If you make this turkey stuffed eggplant dinner I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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