Stuffed Eggplant Boats

By Tracy

2 Person

65 Minutes

368 Calories

Healthy turkey and veggie stuffed eggplant boats from the cookbook Dinner for Two. Protein and fiber-packed, and perfect for a healthy dinner. Stuffed Eggplant boats with lean ground turkey, plenty of veggies and a little cheese on top! Naturally gluten-free, filling and delicious!

Ingredients

3/4 cup freshly grated mozzarella
1/2 tsp. ground black pepper
1/2 tsp. kosher salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 cup diced tomatoes, drained
1/2 cup lean ground turkey
1/2 cup baby Portobello mushrooms, finely chopped
1 clove garlic, minced
1/2 cup onion, diced
1 cup zucchini, diced
2 tsp. olive oil
1 1/2 pounds large eggplant

Method

01

Slice the eggplant in half, lengthwise, and scoop out the insides, being careful to leave a 1/4 inch border around the side and not to pierce to the eggplant skin. Finely chop the meaty flesh of the eggplant and set it aside. Place the eggplant halves to the side.
02

Preheat oven to 375 degrees F. Lightly grease a 9x13 inch oven safe casserole dish.
03

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the zucchini, onion, and garlic to the skillet. Saute until softened, about 10 minutes.
04

Add the mushrooms, eggplant flesh, and ground turkey to the skillet, crumbling the ground turkey with a spatula or wooden spoon. Continue to saute until vegetables have softened and turkey is fully cooked about 5 to 7 minutes.
05

Add the tomato, oregano, basil, salt and pepper. Toss to incorporate.
06

Remove skillet from heat and using a large spoon evenly divide the filling between the eggplant halves.
07

Evenly sprinkle mozzarella on top of the two eggplant halves and gently place them into the prepared casserole dish.
08

Bake uncovered for 35 minutes. Let eggplants sit for 10 minutes before serving. Garnish with fresh basil and extra tomatoes.

Related Tags

Turkey Recipes

Dinner Recipes

Gluten-free Recipes

Ground Turkey Recipes

Eggplant Recipes

Stuffed Eggplant Boats

5.0

( By Tracy )

01 Information

Grade medium
Serving 2 servings
Calorie 368 Kcal
Prep Time 20 Mins
Cook Time 45 Mins
Total Time 65 Mins

02 Ingredients

3/4 cup freshly grated mozzarella

1/2 tsp. ground black pepper

1/2 tsp. kosher salt

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 cup diced tomatoes, drained

1/2 cup lean ground turkey

1/2 cup baby Portobello mushrooms, finely chopped

1 clove garlic, minced

1/2 cup onion, diced

1 cup zucchini, diced

2 tsp. olive oil

1 1/2 pounds large eggplant

03 Method

Step 1

Slice the eggplant in half, lengthwise, and scoop out the insides, being careful to leave a 1/4 inch border around the side and not to pierce to the eggplant skin. Finely chop the meaty flesh of the eggplant and set it aside. Place the eggplant halves to the side.

Step 2

Preheat oven to 375 degrees F. Lightly grease a 9x13 inch oven safe casserole dish.

Step 3

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the zucchini, onion, and garlic to the skillet. Saute until softened, about 10 minutes.

Step 4

Add the mushrooms, eggplant flesh, and ground turkey to the skillet, crumbling the ground turkey with a spatula or wooden spoon. Continue to saute until vegetables have softened and turkey is fully cooked about 5 to 7 minutes.

Step 5

Add the tomato, oregano, basil, salt and pepper. Toss to incorporate.

Step 6

Remove skillet from heat and using a large spoon evenly divide the filling between the eggplant halves.

Step 7

Evenly sprinkle mozzarella on top of the two eggplant halves and gently place them into the prepared casserole dish.

Step 8

Bake uncovered for 35 minutes. Let eggplants sit for 10 minutes before serving. Garnish with fresh basil and extra tomatoes.

04 Author