This super easy to make turkey meat stuffed eggplant recipe is a delicious, healthy dish that's perfect for entertaining or as a family meal. Tastes great the next day too!

Try also quinoa stuffed eggplant.

Top down view of stuffed eggplant on oven tray with green cloth to right.

Why this recipe works

This meat stuffed eggplant recipe uses simple ingredients and is very easy to make. In addition to the eggplant and the meat I used tomatoes and a few spices to create a delicious, simple dish.

You can make a large batch and enjoy the next day too. It's a great potluck dish too.

It is made using lean ground meat (use any!) and the eggplant does not require a lot of oil. So it's healthy too!

Last but certainly not least, this dish is filled with delicious flavours thanks to a handful of spices it contains.

Meat stuffed eggplant ingredients

I used Moroccan inspired spices in this recipe but you don't have to necessarily used the same proportions. You can also omit some of the spices if you like or add different ones.

Step-by-step recipe instructions

1.Slice each eggplant lengthways in half, brush with oil and bake, open side up, in a preheated oven at 400 F for 30 minutes. In the meantime start preparing the sauce (see below).

2. Once the eggplant has browned remove it from the oven. allow to cool a little then scoop the middle out of each eggplant half, leaving around 1 cm thickness round the edges.

Eggplant halves on even tray with small white plate.

3. Prepare the sauce. In a large frying pan heat up 2 tablespoons of the oil, add the garlic and onion and cook over a medium heat for 2-3 minutes stirring often. Add the meat, mash using a fork and continue cooking for 3 more minutes. Add the chopped tomatoes, tomato puree and spices, stir and cook over medium/high heat for about 5 more minutes. Remove from the heat and set aside.

Turkey tomato sauce in pan with black spatula on oven tray.

4. Place the eggplant pulp and half of the sauce mixture in a blender and whiz for a few seconds to combine. Add to the remaining sauce and stir.

Turkey sauce with eggplant in blender bowl.

Place generous amounts of the mixture inside the eggplant halves, drizzle with a little oil and bake on top of a tray for 40 minutes.

If you like this recipe you might also like this easy turkey spaghetti bolognese.

What meat to use

I chose turkey meat for its delicious flavour and low fat content. Having said that I don't recommend using meat with less than 7% fat as it might be a little dry. You can also use lamb, pork or beef instead of turkey if you prefer. All the spices in this recipe work equally with all these meats.

Expert tips and FAQs

Use similar size eggplants for even cooking. Be careful not to tear the eggplant when scooping the middle out. Leave around 1 cm of thickness.
To save time make the sauce while the eggplant halves are in the oven.
Use your favourite lean meat though ensure it contains at least 7% fat (it doesn't need to have any more than that).
This dish tastes great the next day too. Heat up in a microwave or enjoy cold.
Storing: Refrigerate, covered, for up to 3 days.
Freeze individual portions for up to 3 months.

Top down view of baked stuffed eggplant with herbs and tomatoes on the vine on oven tray.

Serving suggestions

This healthy meat stuffed eggplant recipe makes a fantastic family dinner as well as party food idea. Serve it alongside rice, quinoa or couscous. It tastes delicious with roasted cauliflower tabbouleh salad with pomegranate.

Check out also this collection of healthy, easy one pot chicken recipes!

Keep in touch!

I'd love to know how your stuffed eggplant has turned out for you. Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!