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Julie’s Stuffed Eggplant Boats

Stuffed Eggplant boats with lean ground turkey, plenty of veggies and a little cheese on top! Naturally gluten free, filling and delicious!
Course Dinner, Gluten Free, Grain Free, Healthy, Paleo Friendly, Turkey
Keyword stuffed eggplant
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 2 eggplant boats
Calories 368 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

  • 1 large eggplant (about 1 ½ pounds)
  • 2 teaspoons olive oil
  • 1 large zucchini, diced (about 1 cup)
  • ½ onion, diced (about ½ cup)
  • 1 garlic clove, minced
  • 5 ounces baby Portobello mushrooms, finely chopped (about ½ cup)
  • ½ pound lean ground turkey (I use 99%)
  • ¼ cup canned, diced tomatoes, drained (I used fresh cherry tomatoes)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3/4 cup freshly grated mozzarella

Instructions

  1. Slice the eggplant in half, lengthwise, and scoop out the insides, being careful to leave a ¼ inch border around the side and not to pierce to the eggplant skin. Finely chop the meaty flesh of the eggplant and set it aside. Place the eggplant halves to the side.
  2. Preheat oven to 375 degrees F. Lightly grease a 9x13 inch oven safe casserole dish.
  3. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the zucchini, onion, and garlic to the skillet. Sauté until softened, about 10 minutes. 
  4. Add the mushrooms, eggplant flesh, and ground turkey to the skillet, crumbling the ground turkey with a spatula or wooden spoon. Continue to sauté until vegetables have softened and turkey is fully cooked, about 5 to 7 minutes.
  5. Add the tomato, oregano, basil, salt and pepper. Toss to incorporate.
  6. Remove skillet from heat and using a large spoon evenly divide the filling between the eggplant halves.
  7. Evenly sprinkle mozzarella on top of the two eggplant halves and gently place them into the prepared casserole dish.
  8. Bake uncovered for 35 minutes. Let eggplants sit for 10 minutes before serving. Garnish with fresh basil and extra tomatoes.

Recipe Notes

To make vegetarian: I suggest subbing in 1 1/2 cups of chickpeas or white beans instead of using turkey.

To make paleo: leave off cheese

Nutrition Facts
Julie’s Stuffed Eggplant Boats
Amount Per Serving (1 eggplant boat)
Calories 368 Calories from Fat 115
% Daily Value*
Fat 12.8g20%
Saturated Fat 5.2g33%
Carbohydrates 25.8g9%
Fiber 11.8g49%
Sugar 12.7g14%
Protein 42.1g84%
* Percent Daily Values are based on a 2000 calorie diet.