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Top down view of stuffed eggplant on oven tray with green cloth.
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Meat Stuffed Eggplant Recipe (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 Low fat, Moroccan Fusion
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 278kcal
Author Monika Dabrowski

Equipment

  • Large oven tray
  • Large non-stick frying pan
  • Melon baller (optional)

Ingredients

  • 10.58 ounces ground turkey
  • 3 large eggplants
  • 1 onion finely chopped
  • 3 garlic cloves finely chopped
  • 1x14.11oz can chopped tomatoes
  • 4 tablespoons tomato puree
  • 4 tablespoons olive oil plus a little more for drizzling
  • 1¼ teaspoons cumin powder, smoked paprika, fine sea salt each
  • ½ teaspoon cayenne pepper and onion powder each
  • ⅓ teaspoon ground nutmeg
  • Cilantro/fresh coriander for garnish
US Customary - Metric

Instructions

  • 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 (2 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 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 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 whiz 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.

Notes

  • 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 leftovers, covered, for up to 3 days.
  • Freeze individual portions for up to 3 months.

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 30g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 28mg | Sodium: 204mg | Potassium: 1008mg | Fiber: 9g | Sugar: 13g | Vitamin A: 371IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg