Turkey and Chick Pea Stuffed Eggplant
This protein-packed Moroccan dinner is sure to please with spicy, cheesy flavors that will fill you up without weighing you down.
- Minutes Prep Time
- Minutes Total
- 4 Recipe Yield
- Heat oven to 350°F. Line cookie sheet with sides with foil; set aside.
- Cut ends off eggplants; cut each in half lengthwise. Scoop out flesh, leaving 1/4 inch flesh on all sides, including ends. Place on cookie sheet; set aside.
- Heat 10-inch nonstick skillet over medium heat until hot; add turkey. Cook 3 to 5 minutes or until browned. Add onion, salt and ras el hanout. Cook 4 to 5 minutes or until onions are translucent. Remove from heat; stir in garlic, tomatoes, tahini, chick peas and couscous. Divide mixture evenly among eggplant halves. Cover with foil.
- Bake 25 minutes. Remove from oven; uncover. Sprinkle goat cheese evenly over mixture in eggplants. Bake uncovered 10 to 15 minutes or until eggplant is tender when pierced with knife. Transfer to serving plates. Drizzle lemon juice evenly over each eggplant. Sprinkle with cilantro.
- 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