By Monika Last Updated 12 Comments
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This super easy to make turkey meat stuffed eggplant recipe is a delicious, healthy dish that's perfect for entertaining or as a family meal. Tastes great the next day too!
Try alsoquinoa stuffed eggplant.
Why this recipe works
This meat stuffed eggplant recipe uses simple ingredients and is very easy to make. In addition to the eggplant and the meat I used tomatoes and a few spices to create a delicious, simple dish.
You can make a large batch and enjoy the next day too. It's a great potluck dish too.
It is made using lean ground meat (use any!) and the eggplant does not require a lot of oil. So it's healthy too!
Last but certainly not least, this dish is filled with delicious flavours thanks to a handful of spices it contains.
Meat stuffed eggplant ingredients
I used Moroccan inspired spices in this recipe but you don't have to necessarily used the same proportions. You can also omit some of the spices if you like or add different ones.
Step-by-step recipe instructions
1.Slice each eggplant lengthways in half, brush with oil and bake, open side up, in a preheated oven at 400 F for 30 minutes. In the meantime start preparing the sauce (see below).
2. Once the eggplant has browned remove it from the oven. allow to cool a little then scoop the middle out of each eggplant half, leaving around 1 cm thickness round the edges.
3. Prepare the sauce. In a large frying pan heat up 2 tablespoons of the oil, add the garlic and onion and cook over a medium heat for 2-3 minutes stirring often. Add the meat, mash using a fork and continue cooking for 3 more minutes. Add the chopped tomatoes, tomato puree and spices, stir and cook over medium/high heat for about 5 more minutes. Remove from the heat and set aside.
4. Place the eggplant pulp and half of the sauce mixture in a blender and whiz for a few seconds to combine. Add to the remaining sauce and stir.
Place generous amounts of the mixture inside the eggplant halves, drizzle with a little oil and bake on top of a tray for 40 minutes.
If you like this recipe you might also like this easy turkey spaghetti bolognese.
What meat to use
I chose turkey meat for its delicious flavour and low fat content. Having said that I don't recommend using meat with less than 7% fat as it might be a little dry. You can also use lamb, pork or beef instead of turkey if you prefer. All the spices in this recipe work equally with all these meats.
Expert tips and FAQs
- Use similar size eggplants for even cooking. Be careful not to tear the eggplant when scooping the middle out. Leave around 1 cm of thickness.
- To save time make the sauce while the eggplant halves are in the oven.
- Use your favourite lean meat though ensure it contains at least 7% fat (it doesn't need to have any more than that).
- This dish tastes great the next day too. Heat up in a microwave or enjoy cold.
- Storing: Refrigerate, covered, for up to 3 days.
- Freeze individual portions for up to 3 months.
Serving suggestions
This healthy meat stuffed eggplant recipe makes a fantastic family dinner as well as party food idea. Serve it alongside rice, quinoa or couscous. It tastes delicious with roasted cauliflower tabbouleh salad with pomegranate.
You might also like
- Easy Turkey and Rice Stuffed Peppers
- Polish Stuffed Cabbage Rolls (Golabki) in Tomato Sauce
- Quick Unstuffed Cabbage Rolls with Rice
- Meat Stuffed Peppers without Rice
Check out also this collection of healthy,easy one pot chicken recipes!
Keep in touch!
I'd love to know how your stuffed eggplant has turned out for you. Let me know in the comments below, thanks!
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Recipe
Meat Stuffed Eggplant Recipe (Turkey)
Thiseasy meat stuffed eggplant recipe is a delicious and healthy dish that's perfect for sharing. Tastes great the next day too!
4.50 from 6 votes
Print Pin Rate
Course: Dinner, Party Food
Cuisine: Low fat, Moroccan Fusion
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 6 servings
Calories: 278kcal
Author: Monika Dabrowski
Equipment
Large oven tray
Large non-stick frying pan
Melon baller (optional)
Ingredients
- 10.58 ounces (300 g) ground turkey
- 3 large eggplants
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 1x14.11oz can (400 g) chopped tomatoes
- 4 tablespoons tomato puree
- 4 tablespoons olive oil plus a little more for drizzling
- 1¼ teaspoons cumin powder, smoked paprika, fine sea salt each
- ½ teaspoon cayenne pepper and onion powder each
- ⅓ teaspoon ground nutmeg
- Cilantro/fresh coriander for garnish
Instructions
Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the eggplants in half lengthways and place on a large baking tray open side up. Brush/drizzle with a little olive oil (2 tablespoons) and bake for 30 minutes. Remove from the oven and allow to cool a little. Keep the oven on.
Whilst the eggplant is in the oven prepare the sauce. In a large frying pan heat up 2 tablespoons of the oil, add the garlic and onion and cook over a medium heat for 2-3 minutes stirring often. Add the meat, mash using a fork and continue cooking for 3 more minutes. Add the chopped tomatoes, tomato paste and spices, stir and cook over medium/high heat for about 5 more minutes. Remove from the heat and set aside.
Once the eggplants have cooled a little scoop out the flesh leaving about 8 mm around the edges (you can do this using a knife and either a melon baller or a large spoon). Place the pulp, along with HALF of the sauce in a blender and whiz for a few seconds until the ingredients are well combined. Add this mixture to the remaining sauce and stir thoroughly.
Place a generous amount of the sauce inside the eggplant halves, drizzle with a little oil and bake for 40 minutes.
Remove from the oven, sprinkle with freshly chopped cilantro and serve.
Notes
- Use similar size eggplants for even cooking. Be careful not to tear the eggplant when scooping the middle out. Leave around 1 cm of thickness.
- To save time make the sauce while the eggplant halves are in the oven.
- Use your favourite lean meat though ensure it contains at least 7% fat (it doesn't need to have any more than that).
- This dish tastes great the next day too. Heat up in a microwave or enjoy cold.
- Storing: Refrigerate leftovers, covered, for up to 3 days.
- Freeze individual portions for up to 3 months.
Nutrition
Serving: 1serving | Calories: 278kcal | Carbohydrates: 30g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 28mg | Sodium: 204mg | Potassium: 1008mg | Fiber: 9g | Sugar: 13g | Vitamin A: 371IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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