Gourmet Geek Printable Recipe
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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.

Turkey Stuffed Eggplant Boats recipe
Prep15
Cook30
Total45
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

  1. Heat the oven to 400°F.
  2. Scoop out some of the eggplant flesh, leaving a 1/2-inch border, and chop the scooped flesh.
  3. Brush the eggplant halves lightly with olive oil and place cut-side up on a sheet pan.
  4. Bake for 15 minutes to soften.
  5. Meanwhile, cook the turkey, onion, garlic, and chopped eggplant in a skillet over medium heat until the turkey is browned.
  6. Stir in the tomato sauce, Italian seasoning, salt, and pepper. Cook for 2 to 3 minutes.
  7. Fill the softened eggplant halves with the turkey mixture and top with mozzarella.
  8. 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

Sheet pan or baking dish • Skillet • Spoon • Knife & cutting board • Measuring cups and spoons