Stuffed Eggplant

What you’ll need:


4 small eggplants
1 lb. ground turkey
1 md. bell pepper, chopped
1 md. onion, chopped
4 cloves of garlic, minced
1 can (15 oz.) diced tomatoes
1/2 c. water
1 c. quinoa, cooked
2 c. spinach
2 Tbsp. fresh basil, chopped



What ya do:

Preheat the oven to 350º. Halve eggplants lengthwise. Scoop out the flesh with a spoon, leaving a thick shell. Chop the scooped out eggplant flesh. Place eggplant shells face down in 1/8″ of water. Bake until tender about 10 minutes.


In a large skillet over medium-high heat cook the turkey. Add in the peppers, onion, chopped eggplant, garlic, tomatoes, water and quinoa. Heat throughly. Stir in spinach and basil.


 Spoon turkey mixture into eggplant halves. Sprinkle with cheese if desired. Serve and enjoy.



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