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Easy Mediterranean Baked Stuffed Eggplant Recipe with Ground Turkey and Feta

Mediterranean baked stuffed eggplant - featured image
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A quick and flavorful Mediterranean baked stuffed eggplant recipe featuring lean ground turkey, tangy feta, and warm spices. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 medium-sized globe eggplants, halved lengthwise (about 1 to 1.5 pounds each)
  • 1 pound lean ground turkey (93% lean)
  • 1 medium onion, finely chopped (yellow or white)
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced (or 1 cup canned diced tomatoes, drained)
  • 4 ounces crumbled feta cheese
  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon lemon juice
  • Optional: red pepper flakes
  • Optional: chopped kalamata olives

Instructions

  1. Preheat oven to 400°F (200°C). Slice eggplants in half lengthwise and scoop out flesh, leaving a 1/2-inch border. Reserve and roughly chop the flesh.
  2. Brush eggplant shells with 1 tablespoon olive oil, sprinkle with salt, and place cut side down on a parchment-lined baking sheet. Roast for 15 minutes until tender but firm.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion until soft and translucent, about 5 minutes.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add ground turkey and cook, stirring occasionally, until browned and cooked through, about 7-8 minutes. Season with cumin, smoked paprika, cinnamon, salt, and pepper.
  6. Add reserved eggplant flesh and diced tomatoes to skillet. Cook until eggplant softens and mixture thickens slightly, about 6-7 minutes. Stir occasionally.
  7. Remove from heat and stir in chopped parsley and lemon juice. Fold in kalamata olives or red pepper flakes if using.
  8. Turn roasted eggplant shells cut side up in baking dish. Spoon turkey mixture evenly into shells, pressing lightly to fill.
  9. Sprinkle crumbled feta cheese generously over the top.
  10. Bake at 400°F (200°C) for 15-20 minutes until feta browns lightly and filling bubbles.
  11. Let rest for 5 minutes before serving.

Notes

Roast eggplant shells before stuffing to prevent sogginess and add caramelized flavor. For a crispier top, broil for last 2 minutes watching closely. Filling can be prepared a day ahead and refrigerated. Freeze stuffed eggplants before baking for up to 2 months.

Nutrition

Keywords: Mediterranean, baked stuffed eggplant, ground turkey, feta, easy dinner, healthy, gluten-free, low-carb

Find it online: https://platebelle.com/easy-mediterranean-baked-stuffed-eggplant-recipe-with-ground-turkey-and-feta-perfect-for-dinner/