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Home Ground Turkey Recipes / Turkey Mince Recipes

Overloaded Stuffed Eggplant With Turkey, Mushrooms and Arugula

Stuffed Eggplant With Turkey, Mushrooms and Arugula
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Not being very experienced in cooking eggplant, I decided to do a stuffed eggplant with turkey, mushrooms, parmesan cheese, arugula, and the eggplant flesh scooped out. Unfortunately, I didn’t plan my ingredients before starting, so I don’t have pictures of every step or seasoning that went into the filling.

Have you ever had those cooking adventures? Where you fly by the pockets of your apron and throw things in as you feel like it? That’s how this dinner was. It was fun. And this Stuffed Eggplant With Turkey, Mushrooms and Arugula turned out to be a wonderful dish that my husband and I both liked and felt great about eating.

Stuffed Eggplant With Turkey, Mushrooms and Arugula

Overloaded Stuffed Eggplant With Turkey, Mushrooms and Arugula

Gretel ShawGretel Shaw
This stuffed eggplant with turkey, mushrooms and arugula has everything you could ask for a healthy and delicious dinner. If you like stuffed veggies, this is a must-try!
5 from 1 vote
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Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine Turkish
Servings 2 people
Calories 685 kcal

Ingredients
 
 

  • eggplants1 large eggplant - halved lengthwise
  • turkey mince1 pound ground turkey (minced turkey)
  • Champignon mushroom1 cup mushrooms - chopped
  • Arugula leaves1 cup arugula - chopped
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - extra virgin
  • Red wine⅛ cup red wine - optional
  •  
    2 tablespoons hummus - garlicky
  • parmesan cheese½ cup Parmesan cheese - fresh if possible
  • Rolled oats in a bowl¼ cup oats - quick-cooking
  • Mozzarella cheese isolated on white background½ cup Mozzarella cheese - shredded
  • parsley on white background1 teaspoon parsley - for garnish

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit.
  • Scoop out the flesh of each half of eggplant and chop coarsely.
  • Sauté the eggplant, mushrooms and arugula in the olive oil until lightly brown and softened.
  • Add a splash of red wine and sauté a few minutes more.
  • Transfer pan ingredients to a food processor.
  • Cook the ground turkey until just done and drain.
  • Add to a food processor if not already fine crumbles.
  • Add the hummus and pulse until finely ground.
  • Transfer mixture to bowl and add cheese and oats and mix well.
  • Sprinkle eggplant halves with half of the mozzarella cheese.
  • Stuff eggplant with ground turkey mixture.
  • Bake uncovered for 45 minutes.
  • Add remaining cheese onto the eggplant halves and return to the oven long enough to melt the cheese, about 5 minutes.
  • Sprinkle with parsley and serve immediately.

Nutrition

Calories: 685kcalCarbohydrates: 28gProtein: 73gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 164mgSodium: 792mgPotassium: 1525mgFiber: 9gSugar: 10gVitamin A: 706IUVitamin C: 7mgCalcium: 495mgIron: 4mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Turkish
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