Turkey Stuffed Eggplant Dish (Print Version)
# Ingredients:
→ Vegetables
01 -
3-4 small eggplants
02 -
1 medium tomato, chopped
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
→ Protein
05 -
1 lb ground turkey
→ Cheese
06 -
1 1/2 cups Pecorino Romano cheese, divided
→ Pantry
07 -
1 egg, beaten
08 -
4 tablespoons olive oil, divided
09 -
2 tablespoons tomato paste
10 -
2 teaspoons dried basil
11 -
1 teaspoon dried oregano
12 -
1-2 teaspoons red chili flake (optional)
13 -
Kosher salt, to taste
14 -
Fresh ground pepper, to taste
# Instructions:
01 -
Preheat oven to 350°F and prepare an 8x12-inch baking dish.
02 -
Cut the eggplants in half lengthwise and scoop out the centers, leaving enough flesh intact to maintain their shape. Finely chop the scooped-out eggplant flesh and arrange the eggplant halves in the baking dish.
03 -
Heat 2 tablespoons olive oil in a large pan over medium heat. Add the onions, chopped tomato, and chopped eggplant. Sauté for 6-8 minutes until the onion is softened and translucent. Add garlic and tomato paste, cooking for an additional 2 minutes. Remove the mixture to a large bowl to cool.
04 -
In the same skillet, heat the remaining olive oil over medium heat. Add the ground turkey, season with salt, pepper, basil, oregano, and chili flakes (if using). Cook until browned, breaking apart with a wooden spoon. Remove from heat and allow to cool slightly.
05 -
Add cooked turkey to the bowl of vegetable mixture. Stir in the beaten egg and 1/2 cup of Pecorino Romano cheese. Adjust seasoning with additional salt and pepper, if needed.
06 -
Spoon the turkey and vegetable mixture into the hollowed-out eggplant halves. Sprinkle the tops with the remaining cheese.
07 -
Bake in the preheated oven until the cheese is melted and the eggplants are tender, about 50 minutes. Allow to cool for 5 minutes before serving.