Eggplant Mykonos Recipes

Steps:

• Place a rimmed baking sheet in the oven and preheat to 450 degrees F. Brush the cut sides of the eggplants with 2 tablespoons olive oil and season with salt and pepper. Place cut-side down on the hot baking sheet and roast until tender, about 25 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the panko and smashed garlic; season with salt and pepper. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a bowl; stir in the cheese and half the parsley. Discard the garlic.
• Wipe out the skillet; add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the onion, minced garlic, herbes de Provence and 1/4 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the turkey, 3/4 teaspoon salt and a few grinds of pepper; cook, breaking up the meat, until lightly browned, about 4 minutes. Add the tomatoes and simmer until thickened, about 5 minutes. Stir in the quinoa and remaining parsley. Cook until hot, 1 to 2 minutes.
• Scoop out most of the flesh from each eggplant, leaving a shell. Roughly chop the flesh and stir into the turkey mixture. Stuff the eggplant shells with the turkey mixture and top with the toasted panko. Drizzle with olive oil.

Steps:

• In a large pot, saute the onions and garlic in oil until vegetables are transparent.
• Add the eggplant and red bell pepper; stir to combine.
• Crush the tomatoes and add them with their liquid to the pot; stir to combine.
• Add the apple juice, 1/2 teaspoon salt, and fennel; stir to combine (if using dried dill, add it now).
• Cover and simmer, stirring frequently, for 15 minutes or until the eggplant is tender.
• Add in the fresh dill, lemon juice, and spinach.
• Simmer for a couple of minutes or until the spinach wilts but is still bright green in color.
• Add salt and pepper to taste.
• Ladle into individual bowls and sprinkle feta cheese on top.