Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 12 lb lean ground turkey or 12 lb chicken; 3 tablespoons olive oil, divided; salt; freshly ground black pepper; 1 onion, small diced; 1 red pepper, small diced; 3 garlic cloves, minced; ½ cup freshly chopped parsley, leaves; ½ cup freshly chopped basil leaves, chopped; 1 ¼ cups grated parmesan romano cheese; ¼ cup whey, crisps; 2 egg whites; 2 tomatoes (chopped )

Servings: persons

1 large eggplant
12 lb lean ground turkey or 12 lb chicken
3 tablespoons olive oil, divided
salt
freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 garlic cloves, minced
½ cup freshly chopped parsley, leaves
½ cup freshly chopped basil leaves, chopped
1 ¼ cups grated parmesan romano cheese
¼ cup whey, crisps
2 egg whites
2 tomatoes (chopped )

1
Preheat oven to 350 degrees .
2
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
3
Boil the scooped-out center part until very soft, about 10 minutes.
4
Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
5
Season the ground meat with salt and pepper.
6
Add the seasoned meat to the pan and saute until meat begins to brown slightly.
7
Drain the meat removing the extra, unnecessary fat.
8
Let cool.
9
In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
10
In a bowl mix together the cooked eggplant, vegetables, cooked meat, herbs, 1 cup of the cheese, whey crisps and egg whites.
11
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
12
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on a greased baking dish, and bake for 50 minutes at 350.
13
Plate and enjoy.

2781

kcal

Calories

148

Fat

Carbs

325

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large eggplant, 12 lb lean ground turkey or 12 lb chicken, 3 tablespoons olive oil, divided, salt, and more.

Yes, Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Eggplant

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