Meat Stuffed Eggplant Recipe Turkey

TURKISH STUFFED EGGPLANT (KARNIYARIK)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush some olive oil over the bottom of a baking dish.
• Peel 4 strips, spaced evenly apart, from each eggplant. Place eggplants in the prepared dish.
• Bake in the preheated oven until eggplant just start to soften, 45 to 60 minutes. Remove from the oven and brush with some olive oil. Leave oven on and let eggplant cool.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and salt; saute until onions are translucent and slightly golden brown, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until browned, about 5 minutes.
• Add garlic, pepper, cumin, cinnamon, cayenne, rosemary, parsley, tomato paste, and 1 teaspoon salt to the lamb. Cook and stir for 2 minutes. Add poblano and Fresno chiles. Cook for 3 to 4 minutes. Remove from heat and let cool for 10 minutes. Add Pecorino cheese.
• Slice an opening into each eggplant through one of the peeled strips. Spread eggplant 'bellies' open with two spoons and remove excess seeds if desired. Season insides with remaining 1/2 teaspoon salt and fill with the stuffing. Drizzle remaining olive oil on top; pour chicken broth into the dish.
• Continue baking until eggplants are very soft and tender, about 45 minutes. Spoon pan drippings on top to serve.

MEDITERRANEAN TURKEY STUFFED EGGPLANT

Steps:

• 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.

MEAT STUFFED EGGPLANT RECIPE (TURKEY)

Steps:

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the eggplants in half lengthways and place on a large baking tray open side up. Brush/drizzle with a little olive oil (2 tablespoons) and bake for 30 minutes. Remove from the oven and allow to cool a little. Keep the oven on.
• Whilst the eggplant is in the oven prepare the sauce. In a large frying pan heat up 2 tablespoons of the oil, add the garlic and onion and cook over a medium heat for 2-3 minutes stirring often. Add the meat, mash using a fork and continue cooking for 3 more minutes. Add the chopped tomatoes, tomato paste and spices, stir and cook over medium/high heat for about 5 more minutes. Remove from the heat and set aside.
• Once the eggplants have cooled a little scoop out the flesh leaving about 8 mm around the edges (you can do this using a knife and either a melon baller or a large spoon). Place the pulp, along with HALF of the sauce in a blender and whiz for a few seconds until the ingredients are well combined. Add this mixture to the remaining sauce and stir thoroughly.
• Place a generous amount of the sauce inside the eggplant halves, drizzle with a little oil and bake for 40 minutes.
• Remove from the oven, sprinkle with freshly chopped cilantro and serve.

MAMA CHIARELLO'S STUFFED EGGPLANT

Steps:

• Heat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
• Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
• In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
• Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

TURKEY STUFFED EGGPLANT RECIPE

Steps:

• Pre-heat oven to 425 degrees.
• Cut the eggplant in half lengthwise. Using a small sharp knife, and leaving about 1/2 -inch border around the edges, score the eggplants in a criss-cross pattern reaching to the bottom of the eggplant but being careful not to pierce skin (this will make scooping out the flesh easier once it is cooked). Brush each half with olive oil, and season with a 1/2 teaspoon salt and 1/2 teaspoon cracked pepper.
• Place the eggplant halves, skin side down, in a baking tray and bake for about 25-30 minutes or until nicely golden-brown and tender. Remove from oven and set aside to cool slightly.
• Meanwhile prepare the filling. Heat 1 tablesoon olive oil in a large skillet over medium heat. Add onion and red pepper and cook for 3-4 minutes until slightly soft. Add the garlic and cook for 1 more minute.
• Add the ground turkey, oregano, paprika, cayenne (if using) and cook, breaking up the meat with a wooden spoon, until brown and no longer pink. Add the tomatoes and fresh thyme and cook for 2-3 more minutes.
• Once the eggplant has cooled enough to touch, gently scoop out most of the flesh and add to the turkey mixture, leaving the shells in the baking tray. Cook the mixture for 5 minutes to let the flavours meld.
• Stuff the eggplant halves evenly with the turkey mixture. Crumble the goat cheese over top and roast for about 5-10 minutes just to heat through. TIP: If using a melty cheese such as mozzarella, turn on the broiler for 1-2 minutes.
• If making the lemon yogurt sauce, mix all the ingredients in a medium bowl to combine.
• Garnish eggplants with chopped thyme leaves and basil. Serve with lemon-yogurt sauce, if desired.

TURKEY EGGPLANT CASSEROLE

Steps:

• In a large pot, saute turkey, onion & peppers & garlic over medium heat until browned. (stir often to break up the turkey).
• Add eggplant, tomatoes and basil. Bring to a low boil for 5 minutes.
• Transfer to a sprayed 9x13 pan.
• Sprinkle bread crumbs on top.
• Cover with foil.
• Bake 60 minutes @ 350. (remove foil last 15 minutes & sprinkle Parmesan cheese on the top).

STUFFED EGGPLANT

Steps:

• Cut off the stalks of the eggplant. Using a knife, apple corer or veggie drill, carefully hallow out the eggplant and remove the flesh without puncturing the outside of the eggplant. You can reserve the flesh for another recipe.
• Heat the olive oil in a large deep pot on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, the remaining salt and stir to combine the ingredients. Transfer the rice mixture to a bowl.
• To make the tomato broth, heat the olive oil in the pot used to cook the beef over medium. Add the tomato paste, chopped tomatoes and pressed garlic and season with salt and pepper. Cook until the mixture becomes fragrant, about 1 minute. Add the water and bring mixture to a boil. Lower heat to a simmer, while stuffing the eggplant.
• Using a small spoon or your hands, fill the hallowed out inside of each eggplant with the rice stuffing. Be sure to leave about ¼ inch of empty space at the top since the rice will expand when cooked. Then stuff a tomato chunk on top to seal the eggplant and prevent the stuffing from coming out when cooked. Repeat with the remaining eggplant. If you have any leftover stuffing, you can cook it with water.
• Transfer the stuffed eggplant to the deep pot and bring mixture to a boil, then simmer over low heat for 45 minutes, allowing the sauce to reduce and the rice to fully cook.
• Serve the stuffed eggplant warm with the sauce on top.