This Mediterranean Turkey Stuffed Eggplant is a deliciously creamy dish packed with ground turkey, Greek spices, kalamata olives, feta cheese, tomatoes, and Hood Sour Cream. Grab a fork and dig in and don't forget to eat the "bowl"!
Pre-heat oven to 350 degrees.
Slice eggplants in half lengthwise. Leaving about a 1/2 inch border around the edges and cutting deep but taking care not to pierce skin, score eggplant flesh diagonally one way and then diagonally the other way to form a diamond pattern. Brush each eggplant half with 1 tsp olive oil, 1/8 tsp salt, and 1/8 tsp pepper.
Place eggplant halves on baking sheet and bake for about 30 minutes, until flesh is golden. Remove from oven to let cool a bit.
When eggplants are cool enough to touch scoop out the flesh and chop it into cubes.
Heat 1 Tbsp olive oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until translucent. Add garlic and cook for 2 more minutes.
Add turkey to skillet, along with oregano, paprika, salt, pepper, and cinnamon. Cook turkey, breaking up with a 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 Hood Sour Cream.
Stuff eggplants with turkey mixture and sprinkle panko over the top of each eggplant.
Bake at 350 for about 15 minutes. Then turn broiler on and broil for 2-3 minutes, until tops of eggplants are golden.
Garnish eggplants with chopped parsley, additional chopped tomato, and additional sour cream if desired.