Dinner
50 Meals Under 500 Calories
Turkey Stuffed Eggplant Boats
This recipe is designed to be practical, flavorful, and easy to serve for everyday meals.
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Prep Time15
Cook Time30
Total Time45
Servings2
Ingredients
- 1 medium eggplant, halved lengthwise
- 6 oz lean ground turkey
- 1/4 cup diced onion
- 1 garlic clove, minced
- 1/2 cup tomato sauce or marinara
- 1/2 tsp Italian seasoning
- 1/4 cup shredded part- skim mozzarella
- 1 tsp olive oil
- Salt and black pepper, to taste
Instructions
- Heat the oven to 400°F.
- Scoop out some of the eggplant flesh, leaving a 1/2-inch border, and chop the scooped flesh.
- Brush the eggplant halves lightly with olive oil and place cut-side up on a sheet pan.
- Bake for 15 minutes to soften.
- Meanwhile, cook the turkey, onion, garlic, and chopped eggplant in a skillet over medium heat until the turkey is browned.
- Stir in the tomato sauce, Italian seasoning, salt, and pepper. Cook for 2 to 3 minutes.
- Fill the softened eggplant halves with the turkey mixture and top with mozzarella.
- Return to the oven and bake for 10 to 12 minutes more, until the cheese melts and the eggplant is tender.
Gourmet Geek Tip
Chop the scooped eggplant finely so it blends into the filling. | Do not scoop too deeply or the shells may collapse. | Serve with a simple green salad.
Equipment You'll Need
Sheet pan or baking dish
Skillet
Spoon
Knife & cutting board
Measuring cups and spoons