Turkey Stuffed Eggplant

IMG_2740

 

Cooking for one is tough! Ty has been out of town for what seems like forever (away during the weeks, here on weekends)… he literally proposed, then left. A sign?? Hope not!

The filling will easily fill 2 medium eggplants, which will feed 4, but I packed the extra filling away to use later. It was flavorful and filling yet light and healthy. If you make this, I hope you have someone other than a sleepy dog to share your company with.

Turkey Stuffed Eggplant

2 medium eggplants, sliced lengthwise

1 lb ground turkey

1 medium onion, diced

1/2 red bell pepper, diced

2 cloves garlic

4 roma tomatoes (or a small can) diced

1 tsp crushed red pepper

1 tsp each, fresh basil, parsley, and oregano

evoo

fresh Parmesan

1. Preheat over to 400°F. Slice eggplants lengthwise and remove seeded sections (pulp). Keep about 1/2 of the pulp and finely dice. Drizzle a little olive oil inside each half of eggplant and sprinkle with s&p. Place cut side down and cook in oven for 10 minutes. Flip each over and cook an additional 10 minutes. Remove.

IMG_2731

2. In a large skillet, heat about 1 tbsp evoo and garlic. Add any eggplant pulp. Cook for 2-3 minutes, then add onions and pepper. Saute until onions start to soften. Add turkey and herbs until cooked through, then add diced tomatoes and cook until warm.

IMG_2741

3. Lower oven temp to 375°F. Scoop turkey mixture into the eggplant halves and top with fresh Parmesan. Bake for 25 minutes.

IMG_2742

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s