NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant

3.5 oz ground turkey

0.25 tbsp olive oil

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 oz feta cheese

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Slice the eggplant in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.

• 3

  Brush the eggplant flesh with half of the olive oil and season with a pinch of the sea salt and black pepper.

• 4

  Place eggplant halves cut-side down on the baking sheet and roast for 25-30 minutes until the flesh is very tender.

• 5

  While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.

• 6

  Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.

• 7

  Stir in the tomato puree, dried oregano, and the remaining sea salt and black pepper; simmer for 5-7 minutes to allow the flavors to meld.

• 8

  Flip the roasted eggplant halves over and gently press down the centers to create a well.

• 9

  Spoon the savory turkey mixture into the eggplant wells and sprinkle with the crumbled feta cheese.

• 10

  Return the stuffed eggplant to the oven for 5 minutes until the cheese is softened, then garnish with fresh parsley before serving.