Stuffed Eggplant with Ground Turkey

Serves6·Total1 hr 30 min

Scale

Supercharge

Directions

Scoop out the eggplant flesh, leaving about ½ inch thickness on all sides: run a knife around the edges, crosshatch the interior, then spoon out the flesh. Season the shells with and and set aside. Finely chop the scooped-out flesh along with the and . Preheat oven to 400F.
In a large oven-proof braiser, saute the ground and onions over medium heat 4-5 minutes until fragrant. Add the diced eggplant flesh and ; cook until the eggplant turns translucent. Drain excess fat if desired. Season with the and all the spices. Add the with their juices, cover, and cook a few minutes until they break down into the meat.
Transfer the meat mixture to a bowl and combine with the rice, fresh herbs, and optional (reserving 1 tablespoon for garnish). Stir and adjust and spices to taste. For a lentil version, add a drizzle of olive oil for richness.
In the same pan, heat the , , and spices, whisking while scraping up any browned bits. Wipe the pan sides with a wet paper towel if needed, then turn off the heat.
Divide the filling among the eggplant shells, pressing gently and mounding to use it all. Nestle the in the ; it should reach about ¼ to ½ inch up the sides. Add more broth if needed.
Bake covered at 400F for 40-45 minutes, until the eggplant is fork-tender and the filling reaches 145F. Uncover and bake 5-10 minutes more until golden.
Garnish with fresh , , and the reserved .