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Turkey Quinoa Stuffed Roasted Eggplant

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Turkey Quinoa Stuffed Roasted Eggplant - Meatballs & Milkshakes

The original version of this dish was made with ground beef and breadcrumbs, which is delicious but not as healthy as I wanted today. I had some leftover cooked quinoa in the fridge, so I decided to sub that in for the breadcrumbs. It’s not exactly the same texture, but I actually like it just as much as the meatball-like original. The eggplant is a fantastic vessel for this delicious meaty filling, and the tomato sauce on top keeps it moist. I’ve also used the same stuffing in zucchini, and it’s just as delicious– those were gone too fast to even take pictures.

Turkey Quinoa Stuffed Roasted Eggplant

2 small eggplants, halved and scooped out leaving a 1 inch layer of eggplant in the skin

2 cups cooked quinoa

1/2 pound ground turkey (or beef or veal)

1 onion, minced

3 garlic cloves, minced

2 eggs

1/2 cup chopped basil

1/2 cup chopped parsley

1 cup marinara sauce (your favorite jarred sauce or homemade)

Blanch the eggplant that got scooped out for 4 minutes, drain and set aside. Saute the ground turkey in a tablespoon or two of olive oil until it is well browned, about 10 minutes. Add the minced onion and garlic and allow to soften. Remove from the heat and allow to cool.

In a large bowl, combine the cooked meat with the quinoa, basil, parsley, and eggs. Stir well to combine. Fill the scooped out eggplants with the mixture and place carefully on a baking sheet so that they are sitting flat and the filling won’t spill out. Top with some of the marinara and bake at 350 degrees for 45 minutes or until the filling has set and a knife inserted into the eggplant shell comes out easily. Allow to cool a little before serving. Adding some grated cheese on top is optional, but why not?


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