Mediterranean Turkey Stuffed Eggplant
This Mediterranean Turkey Stuffed Eggplant is a deliciously creamy dish packed with ground turkey, Greek spices, kalamata olives, feta cheese, tomatoes, and sour cream.
Serves: 4 Prep Time: 20 mins. Cook Time: 45 mins.
5 stars from 5 votes
- 2 medium eggplants - Olive oil - 1 cup chopped onion - 3 garlic cloves, minced - 1 lb. ground turkey - 1/2 tsp oregano - 1 tsp paprika - 1/2 tsp salt - 1/4 tsp pepper - 1/4 tsp cinnamon (continued on next slide)
- 3/4 cup chopped tomatoes, + more for topping - 1/3 cup halved kalamata olives - 1/3 cup crumbled feta cheese - 3/4 cup sour cream, + more for topping - 1/4 cup panko - 1/4 cup chopped parsley, garnish
Slice eggplants in 1/2. Leaving 1/2" border around edges & cutting deep but not to piercing skin, score flesh diagonally one way & then diagonally the other way to form diamond pattern.
Brush eggplant with olive oil, salt, & pepper. Place on baking sheet & bake for 30 mins, until golden. Remove from oven to let cool a bit. Scoop out eggplant flesh & chop into cubes.
Heat olive oil in a large skillet over medium heat. Add onion & cook for 4-5 mins until translucent. Add garlic & cook for 2 more minutes.
Add turkey to skillet with oregano, paprika, salt, pepper, & cinnamon. Cook, breaking turkey up with spatula or fork, until cooked through. Drain excess oil from skillet if necessary.
Stir in tomatoes, olives, feta, and chopped eggplant and cook for another minute.
Remove skillet from heat and stir in sour cream.
Stuff eggplants with turkey mixture and sprinkle panko over the top of each eggplant.
Bake at 350 for about 15 mins. Turn broiler on & broil for 2-3 mins, until tops of eggplants are golden. Garnish with parsley, tomato, & sour cream.
This is an easy weeknight dinner and the perfect way to make your family fall in love with eggplant!