| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 small Italian eggplants, halved lengthwise
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 3/4 cup panko
- 2 cloves garlic (1 smashed, 1 minced)
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 onion, chopped
- 1/2 teaspoon herbes de Provence
- 1 pound ground turkey
- 1 14.5-ounce can crushed tomatoes
- 1 cup frozen cooked quinoa, thawed
Instructions
- Place a rimmed baking sheet in the oven and preheat to 450 degrees F. Brush the cut sides of the eggplants with 2 tablespoons olive oil and season with salt and pepper. Place cut-side down on the hot baking sheet and roast until tender, about 25 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the panko and smashed garlic; season with salt and pepper. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a bowl; stir in the cheese and half the parsley. Discard the garlic.
- Wipe out the skillet; add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the onion, minced garlic, herbes de Provence and 1/4 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the turkey, 3/4 teaspoon salt and a few grinds of pepper; cook, breaking up the meat, until lightly browned, about 4 minutes. Add the tomatoes and simmer until thickened, about 5 minutes. Stir in the quinoa and remaining parsley. Cook until hot, 1 to 2 minutes.
- Scoop out most of the flesh from each eggplant, leaving a shell. Roughly chop the flesh and stir into the turkey mixture. Stuff the eggplant shells with the turkey mixture and top with the toasted panko. Drizzle with olive oil.
Nutrition Facts
| Calories | 590 |
| Total Fat | 37 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 88 milligrams |
| Sodium | 992 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 7 grams |
| Protein | 29 grams |
| Sugar | 10 grams |
Reviews
This was delicious! The only critique I have is that it needed more flavor and spices. I will definitely try making this again but maybe adding red pepper flakes and flavored tomato sauce instead of crushed tomatoes.