Eggplant Stuffed with Turkey

October 10, 2013

I really like this recipe. It results in a tasty and filling dish, plus you could make it entirely vegetarian by leaving out the turkey and adding extra mushrooms. D and I liked it so much that there wasn’t much in the way of leftovers! We especially enjoyed the yogurt sauce.

20130921 Stuffed Eggplant 03

You will need:

  • 2 eggplants
  • 2 T olive oil
  • 3 cloves of garlic, minced
  • 8 oz mushrooms, minced
  • 8 oz ground turkey
  • 2 T oregano
  • 1 T basil
  • 2 t paprika
  • 2 t pepper
  • 1/2 t red pepper flakes
  • 1 c chopped tomatoes
  • 1/4 c chopped scallions
  • 1 c plain Greek yogurt, divided
  • 1 lemon, zested and juiced
  • 2 t dill
  • 1/2 t garlic powder
  • Salt and pepper

Then you will…

  1. Preheat your oven to 400 degrees. Line a rimmed baking sheet or dish with tinfoil and lightly coat it with nonstick cooking spray.
  2. Cut each eggplant in half lengthwise. Scoop out the middle of the eggplant, leaving just enough on the sides of the shell to not break the shell. It is easiest with a melon baller, or you can carefully score with a knife and use a spoon to scoop out the middle.
  3. Plan the four eggplant shells on the prepared baking sheet.
  4. Chop the eggplant into small pieces.
  5. In a large non-stick skillet, heat the olive oil over medium low heat. Add the garlic and mushrooms and cook until most of the liquid is gone.
  6. Add the turkey and spices (oregano, basil, paprika, pepper and red pepper) to the mushroom mixture. Cook until starting to brown.
  7. Add the tomatoes and the scallions and cook another minute longer.
  8. Remove from the heat and stir in 1/4 cup of the yogurt.
  9. Spoon the filling into the shells.
  10. Bake about 15 minutes or until everything is heated through and the tops are starting to brown.
  11. Meanwhile, combine the remain yogurt with the lemon zest, dill and garlic powder. Add lemon juice, salt and pepper to taste.
  12. Serve the stuffed eggplant with some yogurt sauce on top.

20130921 Stuffed Eggplant 04


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