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Slow Cooker Stuffed Eggplant

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 minutes
Cook Time2 hours
Total Time2 hours 40 minutes
Course: Main Course
Cuisine: American
Keyword: crock pot stuffed eggplant, slow cooker stuffed eggplant, turkey stuffed eggplant
Servings: 4
Author: Peter | Simple Nourished Living

Equipment

Ingredients

  • 1 pound 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)
  • 1/2 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

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 1/2" 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.

Notes

Serving size: 1/4th recipe
WW Points: 2
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5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
8 PointsPlus (Old plan)
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.

Nutrition

Serving: 1/4th recipe | Calories: 321kcal | Carbohydrates: 28.7g | Protein: 31.1g | Fat: 10.5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 67mg | Sodium: 340mg | Potassium: 1042mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1075IU | Vitamin C: 46mg | Calcium: 122mg | Iron: 2mg