HomeRecipesGreek Turkey Stuffed Eggplant
Greek Turkey Stuffed Eggplant
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Ingredients
2
small eggplants 
2 tsp
oil
1 lb (450 g)
ground turkey or lean ground beef
2 tbsp
1 cup
tomato sauce, your choice
12 cup
grated mozzarella cheese

Toppings (optional): plain Greek yogurt, sliced green onions or chopped parsley, hot sauce

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Preheat oven to 400° F.  
  2. Slice eggplants in half lengthwise. Cut around the insides of each half. Score flesh in a diamond pattern, being careful not to pierce the skin. Use a spoon to scoop out flesh, leaving each half with a 14" thick shell.  Chop eggplant centres into small pieces; set aside.   
  3. Place eggplant shells in Multipurpose Steamer. It’s OK if they overlap. Cover; microwave on high for 2–4 min, or until softened. Set aside.   
  4. Meanwhile, in a large oven-proof skillet, heat oil over medium-high. Crumble in turkey and add dressing mix. Stir often, breaking up large chunks as needed, until cooked through, 3–4 min. Add eggplant centres and tomato sauce. Cook, stirring often until softened, 2–3 min.   
  5. Remove eggplant shells from steamer; scrape filing mixture into steamer. Place shells in the skillet (don’t wash). Generously fill shells with mixture; press in to pack down. Sprinkle with cheese. Bake until cheese melts, about 3 min. Serve and add toppings, if desired.  
Tips

Use your favourite tomato sauce or try Marinara Sauce. One jar makes up to 24 cups of sauce.  

Perfectly Balance Your Plate

Serve with 12 cup rice. For ease, fold rice right into meat mixture before filling eggplant shells.  

Nutritional Information

Per serving (1/2 eggplant): Calories 300, Fat 14 g (Saturated 4 g, Trans 0.1 g), Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 19 g (Fibre 9 g, Sugars 9 g), Protein 29 g.

Greek Turkey Stuffed Eggplant
20 min
4 servings
$3.87/serving
What you'll need
Greek Dressing MixGreek Dressing Mix
Greek Dressing Mix
72 Reviews
$11.50
Multipurpose SteamerMultipurpose Steamer
Multipurpose Steamer
68 Reviews
$63.00
HomeRecipesGreek Turkey Stuffed Eggplant
Greek Turkey Stuffed Eggplant
Greek Turkey Stuffed Eggplant
Share it!

Ingredients
2
small eggplants 
2 tsp
oil
1 lb (450 g)
ground turkey or lean ground beef
2 tbsp
1 cup
tomato sauce, your choice
12 cup
grated mozzarella cheese

Toppings (optional): plain Greek yogurt, sliced green onions or chopped parsley, hot sauce

20 min
4 servings
$3.87/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Preheat oven to 400° F.  
  2. Slice eggplants in half lengthwise. Cut around the insides of each half. Score flesh in a diamond pattern, being careful not to pierce the skin. Use a spoon to scoop out flesh, leaving each half with a 14" thick shell.  Chop eggplant centres into small pieces; set aside.   
  3. Place eggplant shells in Multipurpose Steamer. It’s OK if they overlap. Cover; microwave on high for 2–4 min, or until softened. Set aside.   
  4. Meanwhile, in a large oven-proof skillet, heat oil over medium-high. Crumble in turkey and add dressing mix. Stir often, breaking up large chunks as needed, until cooked through, 3–4 min. Add eggplant centres and tomato sauce. Cook, stirring often until softened, 2–3 min.   
  5. Remove eggplant shells from steamer; scrape filing mixture into steamer. Place shells in the skillet (don’t wash). Generously fill shells with mixture; press in to pack down. Sprinkle with cheese. Bake until cheese melts, about 3 min. Serve and add toppings, if desired.  
What you'll need
Greek Dressing MixGreek Dressing Mix
Greek Dressing Mix
72 Reviews
$11.50
Multipurpose SteamerMultipurpose Steamer
Multipurpose Steamer
68 Reviews
$63.00
Tips

Use your favourite tomato sauce or try Marinara Sauce. One jar makes up to 24 cups of sauce.  

Perfectly Balance Your Plate

Serve with 12 cup rice. For ease, fold rice right into meat mixture before filling eggplant shells.  

Nutritional Information

Per serving (1/2 eggplant): Calories 300, Fat 14 g (Saturated 4 g, Trans 0.1 g), Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 19 g (Fibre 9 g, Sugars 9 g), Protein 29 g.

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