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Overloaded Stuffed Eggplant With Turkey, Mushrooms and Arugula
Gretel 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
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course
Main Course
Cuisine
Turkish
Servings
2
people
Calories
685
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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
2
tablespoons
hummus
-
garlicky
½
cup
Parmesan cheese
-
fresh if possible
¼
cup
oats
-
quick-cooking
½
cup
Mozzarella cheese
-
shredded
1
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:
685
kcal
Carbohydrates:
28
g
Protein:
73
g
Fat:
33
g
Saturated Fat:
10
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
15
g
Trans Fat:
0.04
g
Cholesterol:
164
mg
Sodium:
792
mg
Potassium:
1525
mg
Fiber:
9
g
Sugar:
10
g
Vitamin A:
706
IU
Vitamin C:
7
mg
Calcium:
495
mg
Iron:
4
mg
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