YOUR SOLIN GENERATED RECIPE
Roasted Eggplant Boats with Savory Turkey Tomato Filling and Melted Cheese
Enjoy a flavorful fusion of roasted eggplant halves filled with a savory mix of lean ground turkey, ripe tomatoes, and aromatic onions, all topped with a layer of melted low-fat mozzarella cheese. This dish offers a satisfying balance of protein and hearty vegetables, perfectly suited for a wholesome meal any time of the day.
INGREDIENTS
1/2 medium Eggplant (approx 229g)
4 ounces Lean Ground Turkey (113g)
1/2 cup Diced Tomatoes (120g)
1/4 cup Diced Onion (40g)
1 clove Garlic
1/3 cup Low-Fat Mozzarella Cheese (28g)
1 teaspoon Olive Oil
Salt & Pepper to taste
1 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the medium eggplant in half lengthwise. Use a spoon to gently scoop out some of the center flesh, creating a boat-like cavity. Lightly brush the eggplant halves with olive oil and season with a pinch of salt and pepper.
Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for about 20 minutes until slightly tender.
While the eggplant roasts, heat a non-stick skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.
Add the lean ground turkey to the skillet, breaking it apart. Cook until it is browned and nearly cooked through.
Stir in the diced tomatoes and dried oregano, letting the mixture simmer for about 5 minutes so the flavors meld. Season with salt and pepper to taste.
Remove the roasted eggplant from the oven and spoon the turkey tomato filling evenly into the eggplant boats.
Sprinkle the low-fat mozzarella cheese over the top of each filled eggplant boat.
Return the filled eggplant boats to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and lightly bubbly.
Serve warm and enjoy your nutrient-packed, savory meal.