Best Turkey And Quinoa Stuffed Eggplant Recipes

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.

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.

TURKEY AND QUINOA SALAD

Steps:

• Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the quinoa and cook, stirring, until lightly toasted, about 4 minutes. Add 4 cups water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
• Toss the turkey with half of the herbs, 1/4 teaspoon salt, and pepper to taste; set aside. Soak the onion slices in cold water, 10 minutes.
• Toss the tomatoes, chile, cucumbers, vinegar, 1 1/2 tablespoons olive oil, the remaining herbs, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drain the onion, add to the tomato mixture and toss.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches, add the turkey and cook until golden, about 3 minutes per side. Drain on paper towels, then cut into 2-inch pieces. Fluff the quinoa with a fork and divide among bowls. Top with the tomato mixture and turkey.