I purchased these lovely prosperosa eggplant at our farmer’s market on Tuesday. I couldn’t wait to use them & with a crazy week – tonight was finally it. This recipe can be adjusted to fit your likes or what you have on hand. Also, easily transition to a vegetarian dish by omitting the ground turkey. I just need to boost my protein intake so I opted for the lean ground turkey for dinner.
5 prosperosa eggplants (you can use regular eggplant)
1 cup of quinoa (cooked)
1 red bell pepper, chopped
3 cloves of garlic, minced
1 tablespoon of ground cumin
Salt and pepper to taste
1 lb of lean ground turkey
1 teaspoon of basil, chopped
1 teaspoon of parsley, chopped
Vegetable broth (you can use chicken broth as well)
Cheese for topping (your choice – I used Piacentinu but mozzarella, cheddar, parmesan would all work).
Preheat the oven to 350 degrees.
Cut the tops off of your eggplant and scoop out the interior. I cooked this on the stovetop and set it aside.
In a saute pan over medium heat, add some olive oil. Let that heat up and then add your ground turkey. Cook for 4 minutes and then add the pepper, garlic, cumin, salt and pepper and parsley. Cook until no longer pink and then add the basil. Add the quinoa to the mixture and blend. Then add to each eggplant. Top with some shaved cheese. Then I added about a tablespoon of broth to the top of each eggplant. Bake for 25-30 minutes.
— Knead to Cook