Stuffed Eggplant

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WHAT'S SPECIAL
This recipe combines the earthy richness of eggplant with the savory goodness of ground turkey, aromatic herbs, and a touch of curry powder, all enveloped in a luscious tomato sauce.

Stuffed Eggplant

This Stuffed Eggplant recipe is a delightful fusion of robust flavors and wholesome ingredients. Recipe inspired by a recipe from French Chef Cyril Lignac.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine French
Servings 4

Equipment

  • 1 Pan
  • 1 oven dish
  • 1 skillet

Ingredients
  

  • 2 eggplants
  • curry powder
  • 1 onion (chopped)
  • 2 bell pepper, any color (or a bag of frozen bell peppers)
  • 1 clove garlic
  • ½ tsp dry thyme
  • 1 lb ground turkey (450 g)
  • cup tomato sauce
  • ½ cup bread crumbs (optional for a gluten free version)
  • salt and pepper
  • 1 tbsp olive oil

Instructions
 

  • Preheat the Oven: preheat your oven to 375°F (190°C).
  • Prepare the Eggplants: cut the stems of the eggplants then cut them in three lengthwise. Reserve the central slices. Season the other two remaining with fine salt and curry.
    Brown the slices flesh side down in a hot pan with a dash of olive oil. Once golden brown, place them in a dish, flesh side up. Bake for 10 minutes.
  • Sauté the Vegetables: cut the remaining eggplant slices into cubes. In a frying pan, makeheat a little olive oil, add the chopped onion, peppers and eggplant cubes. Then add the garlic and thyme. Mix well and leave to color for 10 minutes. Reserve.
  • Remove the eggplants from the oven.
  • Add Ground Turkey: add the ground turkey to the skillet and cook until browned, breaking it apart with a spatula as it cooks.
  • Introduce Tomato Sauce: add the tomato sauce and cook for 10 minutes, medium heat.
  • Stuff the eggplants: split the flesh all the way and spoon the turkey and vegetable mixture into the hollowed-out eggplant halves, packing it in tightly place. Sprinkle generously with breadcrumbs (optional: add a piece of butter on the eggplants).
  • Bake in the Oven: place the stuffed eggplants in a baking dish and bake in the preheated oven for 10 minutes.
  • Serve and Enjoy: remove from the oven and let it cool slightly before serving. Garnish with fresh herbs if desired.

Notes

  • Choose firm and glossy eggplants for the best texture.
  • Customize the seasoning to your liking, adding more herbs or spices for an extra flavor kick.
  • Serve the Stuffed Eggplant with a side of couscous, quinoa, or a simple green salad for a well-rounded meal.
  • Replace ground turkey by ground beef or tofu for a vegan version.
Keyword Dairy free, Eggplant, gluten free

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