Stuffed Eggplant (Turkey & Vegan)

Eggplant is a staple in Italian & Mediterranean cuisine. I’m sure you’ve had it grilled, fried, maybe sautéed, but have you had it stuffed? Since we decided to hang back this spring break, I’ve found myself experimenting in the kitchen with some of my favorite ingredients. 

Since I’ve been on a real eggplant kick lately, I decided to make some eggplant boats 2 ways. This recipe will come in handy once our summer garden produces more of these night shade veggies than we know what to do with!

Turkey & veggies (think lightened up eggplant parm) 

Vegan with quinoa & veggies

My whole family enjoyed these and I hope you will too. It’s fun to switch things up in the kitchen and bring life to the same old ingredients by preparing them in delicious new ways.

PLUS, eggplants pack a nutritional punch by providing you with essential vitamins & minerals, and that oh so necessary fiber. Adding turkey, quinoa and veggies makes these stuffed eggplants a complete meal.

Buon appetito!

INGREDIENTS

• 2 large eggplants

• Cold pressed extra virgin olive oil

• Sea salt

• freshly cracked black pepper

• 1 small onion, diced

• ½ red bell pepper, diced

• 3 garlic cloves, minced

• 1 lb. ground organic turkey

• 1 tsp dried oregano

• ¼ tsp peperoncino (red pepper flakes) (optional)

• 1 cup small tomato, chopped or ¼ cup tomato passata, or chopped canned tomatoes

• 2 tsp fresh thyme leaves

• ⅓ cup shredded part skim mozzarella cheese (alternatively, feta or manchego cheese go well)

• 2 tbsp chopped fresh basil or parsley for garnish

PREPARATION

• Pre-heat oven to 425 degrees.

• Cut the eggplant in half lengthwise. Using a small sharp knife, and leaving about ½ -inch border around the edges, score the eggplants in a criss-cross pattern reaching to the bottom of the eggplant but being careful not to pierce skin (this will make scooping out the flesh easier once it is cooked). Brush each half with olive oil, and season with a ½ teaspoon salt and ½ teaspoon cracked pepper.

• Place the eggplant halves, skin side down, in a baking tray and bake for about 25-30 minutes or until nicely golden-brown and tender. Remove from oven and set aside to cool slightly.

• Meanwhile prepare the filling. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and red pepper and cook for 3-4 minutes until slightly soft. Add the garlic and cook for 1 more minute.

• Add the ground turkey, oregano, red pepper flakes (if using) and cook, breaking up the meat with a wooden spoon, until brown and no longer pink. Add the tomatoes and fresh thyme and cook for 2-3 more minutes.

• Once the eggplant has cooled enough to touch, gently scoop out most of the flesh and add to the turkey mixture, leaving the shells in the baking tray. Cook the mixture for 5 minutes to let the flavors meld.

• Stuff the eggplant halves evenly with the turkey mixture. Crumble the cheese over top and roast for about 5-10 minutes just to heat through. TIP: If using a melty cheese such as mozzarella, turn on the broiler for 1-2 minutes.

• Garnish eggplants with chopped basil leaves and parsley.

Vegetarian and vegan option: Replace the meat with tempeh, tofu or plant-based sausage. Or use a grain like cooked quinoa, chickpeas, lentils or rice. Use a plant-based cheese to melt on top.

Buon appetito!

PRO TIPS:

• 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.

• 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.