Turkey Stuffed Eggplant
This turkey stuffed eggplant, one of Kyra Williams Fitness’ clean eating recipes, is similar to my stuffed eggplant recipe, but not vegetarian. This is a totally inclusive dish so you don’t need to make any sides.
Clean eating, gluten free, grain free, dairy and lactose free
Ingredients:
1 eggplant (app. 8 oz)
1 lb 99% fat free ground turkey
2 small zucchini, coarsely chopped
1/2 medium onion, finely chopped
1 can (14 oz) diced tomatoes
4 tablespoons olive oil
1 -2 T Italian seasoning
1 – 2 T garlic powder
salt & pepper to taste
Cooking spray
Directions:
Set oven to 375 degrees. Spray 9 x 13 baking dish with cooking spray.
Cut eggplant in half (omitting ends) and “gut” it so it’s just the shells. Spray the shells with cooking spray, sprinkle with salt and pepper and bake until they are brown, which should be about 20 minutes.
In the meantime, in a large skillet over medium heat, cook turkey meat and diced veggies with tomatoes, olive oil, Italian seasoning and garlic powder until they veggies are tender and turkey is almost fully cooked.
Remove the baking dish from the heat and dump veggie and meat mixture into the pan with the eggplant shells, letting the excess fall over, into the baking dish.
Bake for about 15 minutes so that turkey is fully cooked. Enjoy one of the stuffed eggplant shells for dinner, and place the excess in a bowl and eat for lunch the next day.
Nutrition:
*Makes 4 servings*
Calories – 308
Carbs – 14g
Fat – 15g
Protein – 28g
P.S. Do you like this recipe and want more like it?
Check out the Lean Body Cookbook & Meal Planning Guide today!