Turkey Meat Stuffed Eggplant

Added green chilies on top instead of cilantro, as listed in recipe. Instead of eggplant, can use zucchini.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the eggplants in half lengthways and place on a large baking tray open side up. Brush/drizzle with a little olive oil (2 tablespoons) and bake for 30 minutes. Remove from the oven and allow to cool a little. Keep the oven on.

Step 2

Whilst the eggplant is in the oven prepare the sauce. In a large frying pan heat up 2 tablespoons of the oil, add the garlic and onion and cook over a medium heat for 2-3 minutes stirring often. Add the meat, mash using a fork and continue cooking for 3 more minutes. Add the chopped tomatoes, tomato paste and spices, stir and cook over medium/high heat for about 5 more minutes. Remove from the heat and set aside.

Step 3

Once the eggplants have cooled a little scoop out the flesh leaving about 8 mm around the edges (you can do this using a knife and either a melon baller or a large spoon). Place the pulp, along with HALF of the sauce in a blender and whiz for a few seconds until the ingredients are well combined. Add this mixture to the remaining sauce and stir thoroughly.

Step 4

Place a generous amount of the sauce inside the eggplant halves, drizzle with a little oil and bake for 40 minutes.

Step 5

Remove from the oven, sprinkle with freshly chopped cilantro and serve.