TURKEY-AND-QUINOA STUFFED EGGPLANT
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 590, Fat 37 grams, SaturatedFat 7 grams, Cholesterol 88 milligrams, Sodium 992 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Protein 29 grams, Sugar 10 grams
HEALTHY 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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 320, Carbohydrate 37 g, Cholesterol 50 mg, Fat 1, Fiber 11 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 8 g, TransFat 0 g
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