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!
Servings 6 servings
Calories 241kcal
Equipment
- Large baking sheet
- Large pan
Ingredients
- 1 pound ground turkey thigh meat
- 3 eggplants medium
- 1 medium red onion finely chopped
- 2-3 garlic cloves finely chopped
- 2½-3 tablespoons tomato paste
- 1½ teaspoons herbes de Provence or similar
- 1½ teaspoons ground coriander
- 1½ teaspoons red pepper flakes or pul biber chili flakes
- 1 teaspoon cinnamon
- 3 tablespoons olive oil
- ⅔ teaspoon fine sea salt plus more for sprinkling on eggplant
Instructions
- Preheat the oven to 425F/220C/200 fan/gas mark 7. Line a large baking sheet with parchment paper and set aside.
- 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).
- 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.
- Prepare filling: 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. 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.
- 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).
- 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.
- Serve: Remove from the oven, set aside for 5 minutes then serve.
Notes
- 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 eggplant 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.
- See serving suggestions in the post.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 17g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 377mg | Potassium: 803mg | Fiber: 8g | Sugar: 10g | Vitamin A: 369IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 2mg