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Home Ground Turkey Recipes / Turkey Mince Recipes

Easy Stuffed Eggplant Recipe

in Ground Turkey Recipes / Turkey Mince Recipes
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Easy Stuffed Eggplant Recipe
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I wanted to make something that was a little different but easy and quick. Thus I tried making this very simple and easy stuffed eggplant recipe I saw online. You can add other flavours to this just by changing the herbs – I went Italian to start, but it would work quite well with coriander, cumin, or garlic, I would say as well.

Easy Stuffed Eggplant Recipe

Easy Stuffed Eggplant Recipe

1610Deda1Afd520Bb08Eb245D0536E4Ee6591D3620D98C7B997B4644Effc1138?S=30&D=Blank&R=GGretel Shaw
This easy stuffed eggplant recipe is a must-try! It's a quick recipe to prepare. Read to learn how to prepare this at home.
5 from 2 votes
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 258 kcal

Ingredients
 
 

  • Eggplants1 large eggplants - cut in half
  • Turkey Mince500 grams ground turkey (minced turkey)
  • Champignon Mushroom5 medium mushrooms
  • Spinach2 handfuls spinach - English
  • Ripe Yellow Onion On A White Background1 medium yellow onion
  • Tomatoes1 medium tomato
  • Garlic1 clove garlic
  • Parsley On White Background1 tablespoon parsley
  • Oregano (Origanum Vulgare) Leaves1 tablespoon oregano
  • Fresh Ricotta Cheeseâ…“ cup Ricotta cheese
  • Mozzarella Cheese Isolated On White Backgroundâ…“ cup Mozzarella cheese

Instructions
 

  • Chop out the eggplant middle, leaving about 1- to 1 1/2-centimetre thick wall. Chop all the eggplant into cubes. Chop the onion, mushroom and tomato up. Brown the onions in the pan and put the mince in; once that has browned, add the eggplant and spinach. Once they have softened a little bit, add mushrooms and tomatoes. Add in herbs and spices. I used dried herbs, but I would have preferred fresh parsley.
  • While waiting for the mince to cook, put the empty eggplant shells into the oven at about 180 degrees on baking paper to start softening up and browning up a little. We don’t want to make them too soft at this point, so if they are small eggplants, skip this bit for the moment.
  • Once the meat dish has been cooked, and the eggplant is nice and soft, take the shells out of the oven.
  • I did not realize, but the ricotta I bought was not in little squares (as I had hoped, I think I got confused with fetta); it was a paste. Place the mince mix into the eggplant shells, and don’t be afraid to overload them. Providing you left a thick enough wall, the eggplant should not collapse.
  • Place some ricotta on the top of each and then add some melty cheese. I have never really cooked with or used ricotta much, so place as much as you do or don’t like. If you want ricotta, you could quickly slather the entire top with it and use that instead of any other cheese.
  • Please in the oven for approximately 15 to 20 minutes at about 180 degrees Celsius. You want the cheeses to melt and warm up and the eggplant shell to soften a little bit and add some extra flavour.

Nutrition

Calories: 258kcalCarbohydrates: 14gProtein: 37gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 85mgSodium: 158mgPotassium: 953mgFiber: 5gSugar: 7gVitamin A: 1963IUVitamin C: 15mgCalcium: 177mgIron: 3mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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Comments 1

  1. Barbara Wallace says:
    8 months ago

    5 stars
    Wonderful recipe, looks so delicious

5 from 2 votes (1 rating without comment)

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