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

Meat Stuffed Eggplant (Turkey)

This easy meat stuffed eggplant recipe is a delicious and healthy dish that's perfect for sharing. Tastes great the next day too!
Course Dinner, Party Food
Cuisine Moroccan Fusion
Keyword eggplant, turkey
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 278kcal
Author Monika Dabrowski


  • 300 g ground turkey
  • 3 large eggplants
  • 1 onion finely chopped
  • 3 garlic cloves finely chopped
  • 400 g 1 can chopped tomatoes
  • 4 tbsp tomato paste
  • 6 tbsp olive oil plus a little more for drizzling
  • 1.5 teaspoon each: cumin powder, smoked paprika, fine sea salt
  • 2/3 teaspoon each: cayenne pepper and onion powder
  • 1/2 teaspoon ground nutmeg
  • fresh cilantro for garnish


  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the eggplants in half lengthways and place on a large baking tray open side up. Brush/drizzle with a little olive oil (3 tablespoons) and bake for 30 minutes. Remove from the oven and allow to cool a little. Keep the oven on.
  • Whilst the eggplant is in the oven prepare the sauce. In a large frying pan heat up 3 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 paste and spices, stir and cook over medium/high heat for about 5 more minutes. Remove from the heat and set aside.
  • Once the eggplants have cooled a little scoop out the flesh leaving about 8 mm around the edges (you can do this using a knife and either a melon baller or a large spoon). Place the pulp, along with HALF of the sauce in a blender and whizz for a few seconds until the ingredients are well combined. Add this mixture to the remaining sauce and stir thoroughly. 
  • Place a generous amount of the sauce inside the eggplant halves, drizzle with a little oil and bake for 40 minutes.
  • Remove from the oven, sprinkle with freshly chopped cilantro and serve.


  • 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.


Serving: 1serving | Calories: 278kcal | Carbohydrates: 23g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 204mg | Potassium: 1008mg | Fiber: 9g | Sugar: 13g | Vitamin A: 371IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg