Description
Stuffed Eggplant Boats with Ground Turkey & Feta are delightful!
Ingredients
Scale
- 2 medium eggplants
- 1 pound ground turkey
- 1 cup diced tomatoes (canned or fresh)
- 1 cup cooked quinoa
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup crumbled feta cheese
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell. Chop the scooped-out flesh and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
- Stir in the chopped eggplant flesh, diced tomatoes, cooked quinoa, oregano, basil, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
- Remove the skillet from heat and stir in the crumbled feta cheese.
- Spoon the turkey mixture into the hollowed-out eggplant halves, packing it in gently.
- Place the stuffed eggplants on a baking sheet and bake for 25-30 minutes, or until the eggplants are tender.
- Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.
Notes
- For a vegetarian option, substitute ground turkey with lentils or mushrooms.
- Add a sprinkle of red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg