YOUR SOLIN GENERATED RECIPE
Baked Eggplant Stuffed with Savory Ground Turkey and Fresh Herbs
Enjoy a hearty and flavorful dish featuring tender baked eggplant filled with savory lean ground turkey, aromatic diced tomatoes and onions, and infused with fresh basil and parsley. This warm, satisfying meal offers a delightful blend of textures and tastes, with a slight hint of Mediterranean flair, perfect for a wholesome dinner.
INGREDIENTS
1 medium Eggplant (~200g)
6 oz Lean Ground Turkey (93% lean)
1/2 cup Diced Roma Tomatoes
1/2 cup Diced Yellow Onion
1 tsp Olive Oil
2 tbsp Fresh Basil
2 tbsp Fresh Parsley
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the eggplant in half lengthwise and use a spoon to gently hollow out a portion of the flesh, leaving a sturdy shell. Chop the removed flesh and set aside.
In a skillet over medium heat, add the olive oil. Sauté the diced onions until translucent, then add the chopped eggplant flesh and diced tomatoes. Cook for 3-4 minutes until softened.
Add the lean ground turkey to the skillet. Break it apart with a spatula and cook until it's lightly browned and no longer pink. Season with salt and pepper to taste.
Stir in the fresh basil and parsley. Adjust seasoning if needed.
Spoon the turkey and vegetable mixture into the hollowed eggplant halves, packing the filling firmly.
Place the stuffed eggplants on a baking tray and bake in the preheated oven for about 20-25 minutes, or until the eggplant is tender and the filling is heated through.
Remove from the oven, garnish with additional fresh herbs if desired, and serve warm.