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 Hood Sour Cream. Grab a fork and dig in and don't forget to eat the "bowl" | wearenotmartha.com
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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 Hood Sour Cream. Grab a fork and dig in and don't forget to eat the "bowl"!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Entree
Cuisine: American, Eclectic, Mediterranean
Keyword: Eggplant, Mediterranean, Turkey
Servings: 4 servings
Author: Sues

Ingredients

  • 2 medium eggplants
  • Olive oil
  • 1 cup chopped onion (from 1 small onion)
  • 3 garlic cloves, minced
  • 1 lb. ground turkey
  • 1 1/2 tsp oregano
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cinnamon
  • 3/4 cup chopped tomatoes (from 1 small tomato), plus more for topping
  • 1/3 cup halved kalamata olives
  • 1/3 cup crumbled feta cheese
  • 3/4 cup Hood Sour Cream, plus more for topping
  • 1/4 cup panko
  • 1/4 cup chopped parsley, for garnish

Instructions

  • 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.