Savory Turkey and Rice Stuffed Eggplant in Tomato Broth
Tender eggplant halves are generously filled with aromatic brown rice, lean turkey, and herbs, then baked in a rich tomato broth until meltingly soft.
- Total Time1 hour 30 minutes
- Yield6 servings 1x
Ingredients
Scale
For the Eggplant & Aromatics
- 3 medium eggplants (6 halves)
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion (finely diced)
- 4 –5 garlic cloves (minced)
- 1 1/4 cups fresh tomatoes (diced (about 2 medium))
- 3/4 teaspoon kosher salt (divided)
- Freshly ground black pepper
For the Hearty Filling
- 15 ounces ground turkey (93% lean (or 2 1/2 cups cooked brown lentils))
- 1 3/4 cups cooked brown basmati rice
- 3 tablespoons toasted pine nuts (divided)
- 1/3 cup mixed fresh herbs (e.g., parsley and dill, finely chopped, plus extra for garnish)
- 1 tablespoon red wine vinegar
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- Pinch of red pepper flakes (optional)
For the Baking Broth & Garnish
- 1 3/4 cups low-sodium vegetable or chicken broth
- 2 tablespoons tomato paste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
Instructions
- Preheat oven to 400°F (200°C). Halve eggplants lengthwise and scoop out flesh, leaving a 1/2-inch border. Finely chop the flesh. Season shells with black pepper and the remaining 1/4 teaspoon kosher salt.
- Heat olive oil in a large oven-safe braiser or skillet over medium-high. Sauté onion 4–5 minutes until softened. Add garlic; cook 1 minute.
- Add turkey (or lentils); cook, breaking up, until turkey is browned, 5–7 minutes. Stir in chopped eggplant flesh; cook 3–4 minutes until starting to soften.
- Add tomatoes, 1/2 teaspoon kosher salt, cumin, allspice, coriander, oregano, smoked paprika, and red pepper flakes. Stir, cover, reduce heat, and simmer 5 minutes.
- Transfer mixture to a bowl. Stir in rice, herbs, 2 tablespoons pine nuts, and red wine vinegar. Adjust seasoning to taste.
- In the empty skillet, whisk broth with tomato paste, smoked paprika, and oregano. Bring to a gentle simmer, scraping up browned bits; season to taste with pepper (add a pinch of salt if needed), then turn off heat.
- Mound filling into eggplant shells. Nestle stuffed halves into the tomato broth; broth should come 1/4–1/2 inch up the sides.
- Cover tightly and bake 40–45 minutes, until eggplant is fork-tender and the center of the turkey filling reaches 165°F (74°C). Uncover and bake 5–10 minutes to lightly brown. Garnish with remaining herbs and the last tablespoon of pine nuts.
Notes
Nutrition Facts per Serving: Calories: 314 kcal | Total Fat: 14.1 g (Saturated Fat: 2.4 g) | Sodium: 468 mg | Total Carbs: 31.1 g (Fiber: 7.9 g, Sugars: 9.3 g) | Protein: 17.8 g
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 314