Overloaded Stuffed Eggplant With Turkey, Mushrooms and Arugula
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!
Ingredients
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: 685kcalCarbohydrates: 28gProtein: 73gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 164mgSodium: 792mgPotassium: 1525mgFiber: 9gSugar: 10gVitamin A: 706IUVitamin C: 7mgCalcium: 495mgIron: 4mg
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