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Healthy Turkey and Chick Pea-Stuffed Eggplant
Healthy Turkey and Chick Pea-Stuffed Eggplant
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Moroccan-inspired dinner with spicy, cheesy flavors, filling and protein-packed.
Ingredients:
  • 2 small eggplants, about 6 inches in length
  • 1/2 lb lean (at least 93%) ground turkey
  • 1 1/2 cups diced onion
  • 1/4 teaspoon salt
  • 1/2 teaspoon ras el hanout (Moroccan seasoning)
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz) Muir Glen™ organic fire-roasted tomatoes, undrained
  • 1 tablespoon tahini
  • 1/2 cup canned Progresso™ chick peas, drained, rinsed
  • 1/4 cup uncooked couscous
  • 1/4 cup crumbled chèvre (goat) cheese (1 oz)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh cilantro
Instructions:
  • Preheat the oven to 350°F and prepare a lined cookie sheet with foil; set aside.
  • Trim ends off eggplants then halve them lengthwise. Gently scoop out the flesh, ensuring to leave a 1/4 inch border on all sides, including the ends. Transfer the eggplant halves to a cookie sheet and set aside.
  • Preheat a 10-inch nonstick skillet over medium heat. Add the turkey and cook for 3 to 5 minutes until browned. Stir in onion, salt, and ras el hanout, and cook for an additional 4 to 5 minutes until the onions are translucent. Remove from heat and mix in garlic, tomatoes, tahini, chickpeas, and couscous. Stuff the eggplant halves evenly with the mixture and cover with foil.
  • Bake uncovered for an additional 10-15 minutes until eggplant is tender. Transfer to plates and drizzle lemon juice over each eggplant. Garnish with cilantro before serving.

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