Next time, I'll add some more spices when browning the turkey. Perhaps some salsa, marinara or pesto sauce will help liven this up a bit.
Prep Time40 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs40 minutesmins
Servings: 4
Calories: 321
Author: Peter
Ingredients
1lblean ground turkey
1mediumonion, chopped
1clovegarlic, minced
2medium eggplants
1large green or red bell pepper, chopped (I used red)
½cupplain nonfat Greek yogurt
6tablespoonsItalian-style dried bread crumbs
3tablespoonsgrated Parmesan cheese
Salt and fresh ground black pepper to taste
Instructions
Ideal Slow Cooker size: 4- to 6-Quart (long enough to hold your eggplant)
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.
Cut eggplants in half lengthwise. Using a melon baller, scoop out eggplant flesh, leaving about ½" border around each one.
Chop eggplant flesh and add to turkey, along with the chopped pepper.
Cook until eggplant and peppers soften, stirring frequently.
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.
Spoon turkey mixture into halved eggplant. Place stuffed eggplant halves into large oval crock pot that has been coated with cooking spray.
Top each half with a sprinkle of Parmesan cheese.
Cover and cook on LOW for 2-4 hours, until eggplant is tender.
Recipe Notes
Seasoning Ideas:
I might add a few more spices while browning the meat.
Add some pesto or even maybe cook the turkey with some marinara sauce.
Or maybe, sun-dried tomato pesto would be the way to go rather than the traditional basil pesto.