High-Protein Eggplant Valdostana with Stuffed Cherry Tomatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C. Wash 500g of eggplants, pierce with a fork, and roast for 1 hour 10 minutes until tender.

Step 2

Once cooled, peel and puree the eggplant flesh. Mix 150g of the puree with lemon juice, 2 tbsp olive oil, and salt to create a smooth cream.

Step 3

In a large bowl, combine the eggplant cream with ricotta cheese, Greek yogurt, 40g grated Grana Padano, minced oregano, garlic powder, and black pepper. Set aside.

Step 4

Heat 1 tbsp olive oil in a pan over medium heat. Cook ground turkey until fully cooked and slightly golden (about 8-10 minutes). Season with salt, pepper, and fresh herbs. Let cool.

Step 5

Mix the cooked turkey with half of the diced mozzarella and 10g of the remaining panko breadcrumbs.

Step 6

Slice remaining eggplants into 16 thin rounds, salt them, and let drain for 15 minutes. Pat dry.

Step 7

Wash cherry tomatoes, cut tops, and hollow out. Stuff with a mixture of remaining eggplant-ricotta cream.

Step 8

Beat 2 eggs with salt in a shallow dish. In another dish, mix remaining panko breadcrumbs, almond flour, chopped basil, and remaining grated Grana Padano.

Step 9

Create "sandwiches" by placing turkey-mozzarella filling between two eggplant slices.

Step 10

Beat remaining 4 eggs and dip each sandwich, then coat thoroughly with the herb-breadcrumb mixture.

Step 11

Place on a parchment-lined baking sheet, drizzle lightly with olive oil.

Step 12

Bake at 200°C for 25-30 minutes, flipping once halfway through, until golden and crispy.

Step 13

Add stuffed tomatoes to the baking sheet for the last 10 minutes.