Turkey Stuffed Eggplant Boats are a flavorful and wholesome dish that combines tender eggplant with seasoned ground turkey and savory Pecorino Romano cheese. These stuffed eggplant boats make for a satisfying main course that’s perfect for a weeknight dinner or a special occasion. Here’s how to make this delicious dish.
Ingredients
- 3-4 small eggplants: Hollowed out to create the boats.
- 1 lb ground turkey: Lean ground turkey adds protein and flavor to the stuffing.
- 1 1/2 cups Pecorino Romano cheese: Adds a salty and tangy flavor.
- 1 medium tomato, chopped: Adds freshness and texture.
- 1 small onion, diced: Adds sweetness and aroma.
- 2 cloves garlic, minced: Provides aromatic flavor.
- 1 egg, beaten: Binds the stuffing ingredients together.
- 4 tablespoons olive oil: For cooking and flavor.
- 2 tablespoons tomato paste: Adds richness and depth of flavor.
- 2 teaspoons dried basil: Adds herbal aroma and flavor.
- 1 teaspoon dried oregano: Adds earthy and aromatic notes.
- 1-2 teaspoons red chili flakes (optional): For a hint of heat.
- Kosher salt and fresh ground pepper, to taste: Enhances the overall flavor.
Instructions
1. Prepare the Eggplants
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Slice Eggplants: Slice the eggplants in half lengthwise. Score the flesh of each eggplant half in a crosshatch pattern, being careful not to cut through the skin.
- Hollow Out: Use a spoon to carefully hollow out the flesh of each eggplant half, creating boat-like shapes. Reserve the flesh for later use.
- Season: Brush the inside of each eggplant boat with olive oil and sprinkle with salt and pepper. Place the eggplant boats on a baking sheet lined with parchment paper.
- Bake: Bake the eggplant boats in the preheated oven for 15-20 minutes, or until they are slightly softened. Remove from the oven and set aside.
2. Prepare the Turkey Stuffing
- Cook Turkey: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant.
- Brown Turkey: Add the ground turkey to the skillet and cook until browned, breaking it up with a spatula as it cooks.
- Add Flavorings: Stir in the chopped tomato, tomato paste, dried basil, dried oregano, and red chili flakes (if using). Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Combine Ingredients: Remove the skillet from the heat and transfer the turkey mixture to a large mixing bowl. Allow it to cool slightly. Once cooled, add the beaten egg and Pecorino Romano cheese to the bowl. Stir until well combined.
3. Stuff and Bake the Eggplant Boats
- Fill Eggplant Boats: Spoon the turkey mixture evenly into each eggplant boat, filling them to the top.
- Bake: Return the stuffed eggplant boats to the oven and bake for an additional 20-25 minutes, or until the eggplants are tender and the filling is heated through.
4. Serve
- Garnish: Remove the stuffed eggplant boats from the oven and garnish with additional chopped fresh herbs, if desired.
- Serve: Serve the Turkey Stuffed Eggplant Boats hot, accompanied by a side salad or your favorite grains for a complete meal.
Cook’s Tips and Variations
Tips:
- Choose Small Eggplants: Smaller eggplants are ideal for this recipe as they have fewer seeds and are easier to hollow out.
- Save Eggplant Flesh: Don’t discard the scooped-out eggplant flesh. You can chop it up and add it to the turkey stuffing for extra flavor and texture.
Variations:
- Vegetarian Option: Substitute the ground turkey with cooked quinoa or lentils for a vegetarian version.
- Cheese Variation: Experiment with different types of cheese such as mozzarella, feta, or goat cheese for a different flavor profile.
- Herb Substitution: Use fresh herbs such as parsley, thyme, or rosemary instead of dried herbs for a burst of freshness.
Frequently Asked Questions (FAQs)
Q: Can I make these ahead of time?
A: Yes, you can assemble the stuffed eggplant boats ahead of time and refrigerate them until ready to bake. Allow them to come to room temperature before baking.
Q: Can I freeze stuffed eggplant boats?
A: Yes, you can freeze stuffed eggplant boats before baking. Wrap them tightly in plastic wrap or aluminum foil and freeze for up to 2-3 months. Thaw in the refrigerator before baking as directed.
Q: What can I serve with turkey stuffed eggplant boats?
A: Serve these eggplant boats with a side of cooked grains such as rice or quinoa, a green salad, or crusty bread for a complete meal.
Q: Can I grill the eggplant boats instead of baking them?
A: Yes, you can grill the eggplant boats on a preheated grill over medium heat for a smoky flavor. Brush them with olive oil before grilling and cook until tender.
Q: How do I know when the eggplant boats are done?
A: The eggplant boats are done when the flesh is tender and easily pierced with a fork, and the filling is heated through and bubbly.
Turkey Stuffed Eggplant Boats are a delicious and satisfying meal that’s perfect for any occasion. With their tender eggplant shells filled with flavorful turkey stuffing, these stuffed eggplant boats are sure to impress. Whether you enjoy them as a main course or as a tasty appetizer, these stuffed eggplant boats are a delightful way to enjoy the flavors of the Mediterranean. Try making this recipe for a wholesome and nutritious meal that everyone will love!
