Simple Ground Turkey-Stuffed Eggplant Recipe- Step by Step Guide

Simple Ground Turkey-Stuffed Eggplant Recipe- Step by Step Guide:-This recipe for ground turkey-stuffed aubergine is a wholesome and delicious dish that combines the earthy flavours of aubergine with the savoury flavours of turkey, aromatic herbs and nutritious vegetables.

Simple Ground Turkey-Stuffed Eggplant Recipe- Step by Step Guide


Whether you choose to eat it for lunch or dinner, this meal is a satisfying option because it is loaded with protein and essential nutrients. If you want to learn how to make this delicious dish, follow along with this step-by-step guide.



  • 2 large eggplants
  • 1 pound ground turkey
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Olive oil for cooking
  • Grated Parmesan cheese (optional, for topping)
  • Fresh parsley, chopped (optional, for garnish)


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  • Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • Using a lengthwise cut, cut the eggplants in half. Make sure to leave a shell that is approximately half an inch thick after carefully removing the flesh from the centre of each half of the aubergine using a spoon. After the flesh of the aubergine has been scooped out, chop it into small pieces and set it aside.


  • Arrange the eggplant halves that have been hollowed out on a baking sheet that has been lined with parchment paper. Olive oil should be used to lightly coat them, and then salt and pepper shall be sprinkled on top. Bake in an oven that has been preheated for fifteen to twenty minutes, or until they have become slightly softer.
  • Over medium heat, bring one tablespoon of olive oil to a simmer in a large skillet. This should be done while the eggplants are baking. Cook the chopped onion for about three to four minutes, or until it has become more tender. Once the garlic has been minced, add it to the pan and continue to cook for another minute.


  • In a skillet, add the ground turkey and cook it until it is browned and cooked all the way through, breaking it up with a spoon after each cooking session.
  • The chopped eggplant flesh, diced bell pepper, and cherry tomatoes should be stirred in at this point. After five to six minutes of cooking, the vegetables should be tender.


  • In addition to salt and pepper, the mixture should be seasoned with dried oregano and dried basil. To suit your preferences, adjust the seasoning to your liking.
  • The eggplant halves should be removed from the oven once they have obtained a slight degree of softness. Each half of the aubergine should be filled with an equal amount of the turkey and vegetable mixture.


  • In order to add an additional layer of flavour to the stuffed eggplants, you may choose to sprinkle grated Parmesan cheese on top of them.
  • Place the stuffed eggplants back into the oven and continue baking for an additional fifteen to twenty minutes, or until the eggplant shells are thoroughly cooked and the filling has reached the desired temperature.
  • Just before serving, garnish with parsley that has been freshly chopped.


Nutrition Information:

  • This recipe serves 4.
  • Nutritional values per serving:
  • Calories: approximately 320 kcal
  • Protein: 26g
  • Carbohydrates: 18g
  • Fat: 16g
  • Fiber: 9g
  • Sugar: 9g
  • Sodium: 290mg


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