Slow Cooker Stuffed Eggplant
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb lean ground turkey
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 medium eggplants
  • 1 large green or red bell pepper, chopped (I used red)
  • ½ cup plain nonfat Greek yogurt
  • 6 tablespoons Italian-style dried bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • Salt and fresh ground black pepper to taste
  1. In a large skillet over medium-high heat, brown the turkey with the chopped onion and garlic. Adding a good sprinkling of salt and pepper as it's cooking.
  2. Cut eggplants in half lengthwise. Using a melon baller, scoop out eggplant flesh, leaving about ½" border around each one.
  3. Chop eggplant flesh and add to turkey, along with the chopped pepper.
  4. Cook until eggplant and peppers soften, stirring frequently.
  5. Remove skillet from heat and stir in bread crumbs and yogurt. Taste and adjust seasoning, adding a little salt and pepper, if you think it needs it.
  6. Spoon turkey mixture into halved eggplant. Place stuffed eggplant halves into large oval crock pot that has been coated with cooking spray.
  7. Top each half with a sprinkle of Parmesan cheese.
  8. Cover and cook on LOW for 2-4 hours, until eggplant is tender.
Martha's Notes
Martha's Notes
Nutritional Estimates Per Serving (1/4th): 321 calories, 10.5 g fat, 28.7 g carbs, 11 g fiber, 31.1 g protein and *8 Weight Watchers Points Plus
Recipe by Simple Nourished Living at