Stuffed Eggplants with Turkey and Quinoa Filling
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 4 boats
Complexity: easily
Quantity: 4 boats
Nutritional value per serving:
Calories 590, total fat 37 G., saturated fats 7 G., proteins 29 G., carbohydrates 39 G., fiber 7 G., cholesterol 88 mg, sodium 992 mg, sugar 10 G.
Calories 590, total fat 37 G., saturated fats 7 G., proteins 29 G., carbohydrates 39 G., fiber 7 G., cholesterol 88 mg, sodium 992 mg, sugar 10 G.
Unlike most stuffed vegetable recipes, these eggplants aren't baked with the filling; each component is prepared separately, and in the end, everything comes together to form neat little boats with a crispy golden crust and a tender meaty filling. Bake the eggplant halves separately in the oven and scoop out the flesh. For the filling, pan-fry ground turkey with spices, tomatoes, and cooked quinoa. The quinoa adds more heartiness and an interesting texture. For the topping, crispy panko breadcrumbs with garlic are fried in a pan and then mixed with grated Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 small eggplants, cut in half lengthwise
- 6 tbsp olive oil + extra for drizzling
- 3/4 cup panko breadcrumbs
- 2 cloves garlic (1 crushed, 1 minced)
- 1/4 tbsp. grated parmesan
- 1/4 cup chopped fresh parsley
- 1 onion, chopped
- 0.5 tsp Provencal herbs
- 0.5 kg of ground turkey
- 1 can (400 g) of canned pureed tomatoes
- 1 cup frozen cooked quinoa, thawed
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Recipes with similar ingredients: eggplants, ground turkey, pureed tomatoes, panko breadcrumbs, Parmesan cheese, Provencal herbs, quinoa, garlic
Cooking the dish according to the recipe:
- Place a rimmed baking sheet in the oven and preheat to 230°C (430°F). Brush the eggplant cut sides with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Place cut sides down on the hot baking sheet and bake until tender, about 25 minutes.
- Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add panko breading Add the crushed garlic, salt, and pepper. Cook, stirring, for 2-3 minutes. Transfer to a bowl, add the cheese, and half the parsley. Discard the garlic.
- Wipe out the skillet; add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the onion, minced garlic, herbes de Provence, and 1/4 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the ground turkey, 3/4 teaspoon salt, and a few grinds of black pepper and cook, breaking up the ground turkey, until browned, about 4 minutes. Add the tomatoes and cook until thickened, about 5 minutes. Add the quinoa and remaining parsley. Cook until tender, 1 to 2 minutes.
- Scoop out most of the flesh from each eggplant, reserving the skins. Chop the flesh and mix with the meat filling. Stuff the eggplants with the meat and top with toasted breadcrumbs and cheese. Drizzle with olive oil.
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