Ground Turkey Stuffed Eggplant

4 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 135.1
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.6 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 8.2 g

View full nutritional breakdown of Ground Turkey Stuffed Eggplant calories by ingredient


Eggplant stuffed with a multitude of spices and ground turkey meat. Eggplant stuffed with a multitude of spices and ground turkey meat.
Number of Servings: 8


    Garlic, 2 cloves
    Mushrooms, fresh, 1 cup, pieces or slices
    Oregano, ground, 2 tbsp
    Pepper, black, 1 tbsp
    Red Ripe Tomatoes, 1 cup cherry tomatoes
    Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb
    *Turkey, Ground turkey, 93% lean, 8 oz
    Bread, wheat (including toast), 2 slice
    Basil, 1 tbsp
    Olive Oil, 2 tbsp
    Scallions, raw, 3 small (3" long)


Preheat oven to 400 degrees farenheit. Add one tablespoon of olive oil to a non-stick, medium sized skillet. Into the oil, saute garlic and scallions together. In a separate skillet, add pepper to turkey and cook on low setting, turning occasionally. While these are slowly saute-ing, cut eggplants in half length-wise and hollow out eggplants. This is easiest with a mellon baller, but I have done it with a little more difficulty with a knife. Be sure not to cut the skin. Then add mushrooms and eggplant into the saute-ing garlic/scallion. Cook until eggplant is tender. Add tomates and cook until tomatoes are soft. Then, add cut up slices of bread, bread sliced in to pieces smaller than a square inch. Add pre-prepared turkey into skillet with vegetables. Add oregano and basil. Prepare a cookie sheet with eggplant skins laid out. Put "filling" from the original skillet into the hollowed out shells and place in oven for 5 to 10 minutes, or, until the tops of the stuffing is brown. Then, enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user RIGGERONFIRE.

Member Ratings For This Recipe

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    Very Good
    I made this minus the oil - it was great! Also omitted the mushrooms (not a fan). One eggplant made enough for two people and that's all I used. With my extra I filled a bell pepper, so yummy!! I will definitely use this recipe again! - 2/3/13

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    Very Good
    Very tasty. Next time, though, I'll cut back on the pepper a bit. - 1/14/12

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    Sounds delicious. It never occurred to me to use BREAD pieces as part of the stuffing. Great idea. I will make this for dinner tonight. Thanks! - 2/28/10

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    Very Good
    delicious. actually have some stuffing left and used it in stuffed peppers the next day. Loved using the toasted bread pieces. - 7/7/08

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    Very Good
    This was excellent - great flavor. Next time I would make it with rice or roasted potatoes. - 1/2/08