Total time: 1 hr 15 mins | Servings: 4-6

Are you searching for another easy and healthy dinner? Then, you have to give this nutritious turkey-stuffed eggplant a try. Tender eggplant boats stuffed with veggies, ground turkey, and cheese. Incredibly delightful!


1 pound ground turkey

1 egg, beaten

3-4 small eggplants

1 1/2 c. Pecorino Romano cheese

1 small onion, diced

1 medium tomato, chopped

2 cloves garlic, minced

4 tbsp olive oil

2 tbsp tomato paste

1 tsp dried oregano

2 tsp dried basil

Kosher salt and fresh ground pepper, to taste

1-2 tsp red chili flake (optional)

How to make Turkey Stuffed Eggplant

Step 1: Prepare the oven. Preheat it to 350 degrees F. For this recipe, I used an 8 x 12-inch baking dish.

Step 2: In half lengthwise, slice the eggplants and scoop the centers out, leaving enough of the insides intact. Then, finely chop the eggplant you have scooped out. In the baking dish, arrange the eggplant halves.

Step 3: In a large pan, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the onions to the pan along with the tomato and chopped eggplant. Cook for about 6-8 minutes or until the onion has softened and translucent. Next, add the garlic and tomato paste. Continue to cook for another 2 minutes. To a large bowl, transfer the veggies to cool.

Step 4: In the now-empty skillet, add the rest of the oil. Add the ground turkey and season with salt and pepper, basil, oregano, and chili flake (if using). Cook for a few minutes until the turkey has browned, breaking the meat into pieces using a wooden spoon as it cooks. Then, take the skillet off the heat.

Step 5: To the bowl with the veggies, add the slightly cooled turkey. Add the beaten egg and half a cup of cheese. If needed, season with extra salt and pepper.

Step 6: Into the eggplant halves, spoon the mixture, and top with the rest of the cheese. Place inside the preheated oven and bake for about 50 minutes or until the cheese has melted and the eggplant is tender. Remove from the oven when done and allow the turkey stuffed eggplant to cool for about 5 minutes.

Step 7: Serve and enjoy!