Stuffed Eggplant Boats with Turkey

So I live about 2 minutes away from a Dominos Pizza, and it’s a daily test of my strength. I have to walk by it on my way home from work, and on warm summer nights the entire street smells like delicious cheesy pizza.  How horrible is that?

Eggplant is by no means a doughy crust, but I fell absolutely in love with this recipe because it’s hearty, tomatoey, and a great distracted dinner that I can work on while multitasking. Once you get the eggplant halves stuffed and in the oven, you can work out, watch the Bachelorette, open and pour a bottle of wine, etc — really, the possibilities are endless here!

Full disclosure, I do have to give credit to my boyfriend, who inspired this recipe. Although, if we’re being honest, I think my presentation is prettier 😉


Stuffed Eggplant Boats with Turkey and Zucchini

Servings: 2
Cost per serving: $3-4

Ingredients

  • 1 large eggplant
  • 2 tsp olive oil
  • 1/2 lb ground turkey
  • 1 medium zucchini, diced
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 3/4 cup tomato sauce
  • 2 tbsp sundried tomatoes
  • Spice blend: oregano, basil, salt, pepper
  • Optional: 1/2 cup shredded mozzarella

Instructions

  1. Preheat the oven to 375 degrees. Slice the eggplant in half lengthwise. Use a spoon to scoop out the insides, leaving ~1/4 inch border around the side. Don’t worry about the seeds — you can keep them in! Save half the flesh (1/2 eggplant) for later*, and dice the rest. Place eggplant halves on sprayed cookie sheet.
  2. In a large skillet, heat olive oil over medium heat. Add garlic, zucchini, and onion and saute until softened, about 10 minutes. Add eggplant and sauce to the skillet, and saute for 7-10 more minutes, or until turkey is fully cooked (no longer pink.)
  3. Add tomato sauce, sundried tomatoes, and spices, tossing to incorporate. Remove from heat and evenly divide among the 2 eggplant halves. Sprinkle mozzarella cheese on top, if desired. Cook for 35 minutes.
  4. Remove the eggplant from the oven and let sit for ~10 minutes to cool. Enjoy 1/2 eggplant and save the rest for lunch!

*With the remaining 1/2 eggplant flesh, you can make a baba ghanoush to use later in the week! I’ll be using some for my Mediterranean Chicken Bowls, but here’s the recipe so you have it handy:

  • Preheat oven to broil (500 degrees.) Place eggplant in a nonstick pan or cookie sheet and drizzle with olive oil, salt, and pepper. Roast for 5-10 minutes and let cool.
  • Blend cooled eggplant, juice from 1/2 lemon, 1 clove minced garlic, 1 tsp cumin, and a few sprigs parsley in a food processor. Store in a tupperware container.

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