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.
Overloaded Stuffed Eggplant With Turkey, Mushrooms and Arugula
- 1 large eggplant - halved lengthwise
- 1 pound ground turkey (minced turkey)
- 1 cup mushrooms - chopped
- 1 cup arugula - chopped
- 2 tablespoons olive oil - extra virgin
- ⅛ cup red wine - optional
- ½ cup Parmesan cheese - fresh if possible
- ¼ cup oats - quick-cooking
- ½ cup Mozzarella cheese - shredded
- 1 teaspoon parsley - for garnish
- 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.