Stuffed veggies are such a fun way to pack your proteins, veggies, fruits, spices and more into one simple plate. I haven’t posted a recipe for stuffed eggplant before, so I figured this one would be perfect to share with all of you! Enjoy :)
stuffed eggplant photo credit: the domestic man
  Ingredients:
  • 4 medium eggplants, cut in half lengthwise
  • 2 tsp sea salt
  • 1 lb ground turkey
  • 1 small onion, diced
  • 2 medium tomatoes, one sliced into 4 slices, the rest coarsely chopped
  • 1 tbsp tomato paste
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper, more to taste
  • 1 small handful fresh parsley, chopped
  • 2 tbsp EVOO
  • 1/2 of a green bell pepper cut into 4 long strips (you can sub this one for a more spicy pepper)
  Instructions:
  • First, preheat your oven to 400 degrees. While that is heating up, to remove bitterness from the eggplants, place the halves in a large bowl filled with water and 2 tsp of salt. Try to weigh them down and keep them submerged for about 30 minutes. Next, begin to cook your ground turkey. When cooked, add the onions and continue to sauté until the onions start to soften.Add the chopped tomatoes (save the slices), tomato paste, garlic, salt and pepper. Simmer until the tomatoes are softened. Stir in the chopped parsley. Remove the eggplants from the water, rinse, and pat dry. Season with a little salt and pepper. In a large skillet, warm 2 tbsp olive oil on med/high heat and place the eggplant cut-side-down. Cook in batches until browned then set on paper towels to drain. Scoop out the seed part of each eggplant and set aside. Spoon in the filling then lay down half of a pepper and a tomato slice on each eggplant. Place in oven until the eggplants are soft all the way through, 20-30 minutes, then rest for 5 minutes before serving.