Mediterranean Turkey-Stuffed Eggplant with Herbed Quinoa

Prep time

20 minutes

Cook time

40 minutes

Servings

4

Yield

4 stuffed eggplant halves

Ingredients

• 2 medium eggplants (about 1 lb/450 g each), halved lengthwise
• 1 tablespoon olive oil, plus more for brushing
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 cup cooked quinoa (about 1/3 cup dry)
• 1/2 pound (225 g) ground turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• Juice of 1/2 lemon
• 1/3 cup crumbled feta cheese (optional)
• Salt and pepper to taste

Instructions

1. Prepare the Eggplants Preheat the oven to 400°F (200°C). Using a spoon, scoop out the flesh of each eggplant half, leaving about a 1/2-inch (1.3 cm) shell. Chop the scooped flesh and set aside. Brush the eggplant shells with olive oil, sprinkle with 1/4 teaspoon salt, and place cut side up on a baking sheet. Roast for 15 minutes until softened.
2. Cook the Filling While the eggplant shells roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and sauté 1 minute more.
3. Add Ground Turkey and Spices Add ground turkey to the skillet and cook, breaking it up with a spoon, until no longer pink and cooked through, about 6-8 minutes. Stir in the chopped eggplant flesh, diced tomato, oregano, cumin, smoked paprika, crushed red pepper flakes (if using), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for an additional 5 minutes until vegetables are tender.
4. Combine with Quinoa and Herbs Remove the skillet from heat and stir in the cooked quinoa, parsley, and lemon juice. Adjust seasoning with additional salt and pepper to taste.
5. Stuff and Bake Fill each roasted eggplant shell evenly with the turkey and quinoa mixture. Sprinkle crumbled feta cheese on top if desired. Return the stuffed eggplants to the oven and bake at 400°F (200°C) for 15 minutes until heated through and tops are slightly golden.