Ground Turkey-Stuffed Eggplant Recipe

Many civilizations serve stuffed eggplant for good reason. Besides being healthful, eggplants are versatile and tasty. Fiber, vitamins, minerals, and antioxidants make this veggie a fantastic meal complement.

2 medium eggplants 4 tablespoons olive oil, divided 1 large onion 3 cloves garlic, crushed 1 pound ground turkey 1 teaspoon dried oregano ½ teaspoon ground cinnamon 1 pinch chili flakes 1 bay leaf


Salt and pepper, to taste 1 (14-ounce) can chopped tomatoes ½ cup red wine ½ cup chicken stock 1 tablespoon butter 1 tablespoon all-purpose flour 1 ½ cups milk 1 pinch nutmeg 1 cup grated cheddar cheese


Heat oven to 350 F.Score eggplants crisscross after halving them. To roast eggplant, coat it with 2 tablespoons olive oil and arrange it flesh-side down. 

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Bake eggplant till tender, 45 minutes. Transfer remaining 2 tablespoons olive oil to a large pan over medium heat. 

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Sauté garlic and onion for 4-5 minutes. Cook ground turkey in the pan for 3–4 minutes until no longer pink.

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Add oregano, cinnamon, chili flakes, bay leaf, salt, and pepper. Add chopped tomatoes, red wine, and chicken stock. 

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Lower heat to medium-low and simmer turkey mixture for 20 minutes. Melt butter in a small saucepan over medium-low heat to produce bechamel sauce. 

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Add flour and stir vigorously to make roux. To make a thick, creamy sauce, slowly whisk milk into the roux. 

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Remove sauce from heat and add nutmeg. Remove most of the eggplant flesh and roughly cut it after cooking. Adding eggplant flesh to turkey mixture, remove bay leaf. 

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Arrange hollow eggplants in a baking dish. Fill hollowed eggplants with turkey mixture. Bake cheddar cheese and béchamel sauce for 15 minutes until golden and bubbly. Serve hot.

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