Roasted Stuffed Eggplant With Sweet Italian Ground Turkey
Packed with flavor, this dish is perfect for a weeknight dinner or impressing guests. The creamy eggplant halves are filled with a savory blend of Rossdown Sweet Italian Mild Italian Ground Turkey, cheesy goodness, and aromatic herbs. It's a hearty meal that everyone will love!
Equipment
- oven
Ingredients
- 1 package Rossdown Sweet Italian Ground Turkey
- 2 rounds eggplants
- 2 tsp salt divided plus more to taste
- 2 tbsp olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 cup cremini mushrooms sliced
- 1/2 tsp thyme dried
- 1/2 cup jarred tomato sauce
- 1/2 cup cup basil leaves roughly chopped
- 1/2 cup Pecorino-Romano freshly grated
- 1 cup mozzarella shredded
Instructions
- Preheat oven to 425 F
- Cut both eggplants in half lengthwise and scoop out pulp, leaving ½” border around the outside. Sprinkle scooped out shells with 1 tsp of salt each and transfer , cut side down to a plate lined with a clean kitchen towel. Chop eggplant pulp into ½” pieces and set aside.
- In a large skillet set over medium-high heat, warm olive oil and saute onions until softened, about 5 minutes then add eggplant and saute another 5 minutes. Add garlic, mushrooms and thyme and continue to saute, stirring often, until mushrooms release their juices then add Italian ground turkey, breaking up any large pieces. When turkey is cooked through, remove from heat and stir in tomato sauce, basil and Pecorino-Romano. Season with salt and pepper to taste
- Transfer eggplant shell to a parchment-lined baking sheet, cut side up and wipe the inside dry with paper towels. Roast until just tender, 5-7 minutes. Remove from oven and fill eggplant shells with sausage mixture. Sprinkle each with shredded mozzarella and return to oven. Reduce heat to 375 F and bake until cheese is bubbling and golden brown, about 25-30 minutes.
- Let stand 5 minutes before serving
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