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Savory Stuffed Eggplant Boats with Ground Turkey and Mozzarella

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A quick and easy recipe featuring tender roasted eggplant halves stuffed with a savory ground turkey filling and topped with melty mozzarella cheese. Perfect for comforting weeknight dinners or casual get-togethers.

Ingredients

Scale
  • 2 medium globe eggplants, halved lengthwise
  • 1 pound lean ground turkey (93% lean preferred)
  • 2 tablespoons olive oil, plus extra for brushing eggplants
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning (or mix of dried oregano, basil, and thyme)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup shredded fresh mozzarella cheese
  • 2 tablespoons fresh parsley, chopped, for garnish
  • Optional add-ins: 1/2 cup diced bell peppers or mushrooms; dairy-free cheese as a substitute for mozzarella

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Slice the eggplants in half lengthwise. Using a spoon or melon baller, carefully scoop out the flesh, leaving about a 1/2-inch thick shell. Save the scooped flesh in a bowl for the filling.
  3. Brush the eggplant shells with 1 tablespoon olive oil and season lightly with salt and pepper. Place them cut-side down on the baking sheet and roast for 20 minutes until tender but still holding shape.
  4. While eggplants roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until soft and translucent.
  5. Add minced garlic and cook for another 30 seconds until fragrant.
  6. Add ground turkey, crumble into the pan, and cook until no longer pink, about 6-8 minutes. Season with salt, pepper, Italian seasoning, and red pepper flakes if using.
  7. Chop the reserved eggplant flesh finely and stir into the turkey mixture. Add tomato paste and cook for 5 more minutes until fragrant and slightly thickened. Adjust seasoning as needed.
  8. Flip the roasted eggplant shells cut-side up. Spoon the turkey mixture evenly into each shell, packing gently but not overflowing.
  9. Sprinkle shredded mozzarella generously on top.
  10. Return the stuffed eggplants to the oven and bake another 15 minutes at 400°F (200°C), or until the cheese is melted, bubbly, and slightly golden.
  11. Remove from oven, sprinkle with fresh parsley, and let cool for 5 minutes before serving.

Notes

Roast eggplants cut-side down to prevent sogginess. Do not overfill the eggplant boats to avoid spills and uneven cooking. Use fresh mozzarella for better melting and creamier texture. Season in layers for best flavor. Let the dish rest after baking to redistribute juices. The filling can be prepared a day ahead and refrigerated. For dairy-free, substitute mozzarella with dairy-free cheese. Japanese or Chinese eggplants can be used as a substitute for globe eggplants.

Nutrition

Keywords: stuffed eggplant, ground turkey, mozzarella, easy dinner, weeknight meal, comfort food, gluten-free, healthy recipe

Find it online: https://flurpchef.com/savory-stuffed-eggplant-boats-with-ground-turkey-and-mozzarella-recipe-easy-and-delicious/