Veggies, ground turkey, and cheese fill tender roasted eggplant boats for an easy, dreamy, healthy, and nutritious dinner.
Prep Time20 minutesmins
Cook Time40 minutesmins
Servings: 4
Ingredients
2large eggplants
extra vigin olive oil
Kosher salt
freshly cracked black pepper
1small oniondiced
1/2red bell pepperdiced
3garlic clovesminced
1lb.ground turkey
1teaspoondried oregano
2teaspoonssweet paprika
1/4teaspooncayenne pepper(optional)
1cupsmall tomato, choppedor 1/4 cup passata, or chopped canned tomatoes
2teaspoonsfresh thyme leaves
1/3cupcrumbled goat cheese*
2tablespoonschopped fresh herbs such as thyme, basil, parsleyfor garnish
Optional Lemon Yogurt Sauce
1 cupfull-fat Greek Yogurt
1small garlic clove, minced or grated
2tablespoonsfresh lemon juice
pinch of kosher salt
Instructions
Pre-heat oven to 425 degrees.
Cut the eggplant in half lengthwise. Using a small sharp knife, and leaving about 1/2 -inch border around the edges, score the eggplants in a criss-cross pattern reaching to the bottom of the eggplant but being careful not to pierce skin (this will make scooping out the flesh easier once it is cooked). Brush each half with olive oil, and season with a 1/2 teaspoon salt and 1/2 teaspoon cracked pepper.
Place the eggplant halves, skin side down, in a baking tray and bake for about 25-30 minutes or until nicely golden-brown and tender. Remove from oven and set aside to cool slightly.
Meanwhile prepare the filling. Heat 1 tablesoon olive oil in a large skillet over medium heat. Add onion and red pepper and cook for 3-4 minutes until slightly soft. Add the garlic and cook for 1 more minute.
Add the ground turkey, oregano, paprika, cayenne (if using) and cook, breaking up the meat with a wooden spoon, until brown and no longer pink. Add the tomatoes and fresh thyme and cook for 2-3 more minutes.
Once the eggplant has cooled enough to touch, gently scoop out most of the flesh and add to the turkey mixture, leaving the shells in the baking tray. Cook the mixture for 5 minutes to let the flavours meld.
Stuff the eggplant halves evenly with the turkey mixture. Crumble the goat cheese over top and roast for about 5-10 minutes just to heat through. TIP: If using a melty cheese such as mozzarella, turn on the broiler for 1-2 minutes.
If making the lemon yogurt sauce, mix all the ingredients in a medium bowl to combine.
Garnish eggplants with chopped thyme leaves and basil. Serve with lemon-yogurt sauce, if desired.
Notes
*Or use any other cheese you prefer such as grated mozzarella, cheddar, manchego, feta, etc. To make ahead: roast the eggplant, and scoop out the flesh. Store the flesh and eggplant shells in separate containers in the fridge for up to 24 hours. The stuffing, with or without the eggplant flesh, can also be made ahead; place in a tight-lid container and stored in the fridge for up to 3 days.