Eggplant with zucchini sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.

Step 2

Slice the zucchini lengthwise.

Step 3

Season the eggplants with salt, pepper, and a drizzle of olive oil.

Step 4

Bake at 350°F (180°C) for 35–40 minutes, until soft.

Step 5

Heat a little oil in a skillet over medium heat.

Step 6

Sauté the chopped leek and bell pepper until softened.

Step 7

Add the ground turkey, season with salt and pepper, and cook until fully done. Set aside.

Step 8

Blend the zucchini with olive oil, salt, pepper, nutmeg, and enough almond milk to create a smooth, creamy sauce.

Step 9

Gently mash the roasted eggplant flesh to create space.

Step 10

Fill each eggplant half with the turkey mixture.

Step 11

Spread the zucchini béchamel over the top and sprinkle with grated cheese.

Step 12

Return to the oven and bake at 400°F (200°C) for 8–10 minutes, or until the cheese is melted and lightly golden.