Need a new way to love eggplant? This Turkey Stuffed Eggplant is one of my favorite dinners to make when eggplants are in season. Picture tender roasted eggplant halves filled with savory ground turkey, fresh veggies, and creamy cheese. It’s comforting, wholesome, and perfect for an easy weeknight meal. Plus, it makes fantastic leftovers you’ll look forward to the next day.
I make this every summer when I see those big glossy eggplants at the farmers market. There’s something satisfying about turning a humble vegetable into the star of the meal. Roasting softens them beautifully, and they become the perfect vessel for a rich, flavorful filling. If you’re looking for a new go-to for dinner rotation, give this one a try—I think you’ll love it as much as I do.
Ingredients for Turkey Stuffed Eggplant
One thing I adore about this recipe is that it’s flexible. Aside from the eggplants and turkey, you probably have most of the other ingredients in your kitchen already. And if not, there’s lots of room to swap things around.
Eggplant
I go for the large, deep purple, standard globe eggplants you find easily at markets. The key is choosing firm, smooth-skinned ones without wrinkles—they’ll be tender, not bitter or dry. I always give them a little squeeze to make sure they’re not too soft or bruised.
Ground Turkey
Turkey is my usual pick for this because it’s mild, lean, and really soaks up spices. But you can switch things up with ground chicken, beef, or lamb if you like. If you’re cooking for vegetarians or vegans, try crumbled tempeh, tofu, or your favorite plant-based sausage. I’ve even used lentils once when I ran out of turkey—it worked surprisingly well.
Tomato, Red Pepper, Onions, Garlic
These form the base of the stuffing. I like fresh tomatoes for their bright, juicy flavor, but if I’m in a rush, I use canned or even a spoonful of tomato paste. Don’t overthink it—this recipe is forgiving.
Spices and Seasonings
Here’s where you can have fun. I usually go classic with paprika, cumin, oregano, a dash of cayenne, plus salt and pepper. But sometimes I’ll add smoked paprika for depth, or even curry powder for something different. It’s really up to what you’re feeling that day.
Cheese
Goat cheese is my favorite for its creamy, tangy kick. But I’ve used mozzarella, feta, cheddar—anything melty or crumbly works. Honestly, I just grab whatever cheese needs using up in the fridge.
Fresh Herbs
Thyme and basil are my top picks—they add color and a bright finish. Parsley or cilantro are great too. I just avoid rosemary here since it can be a little overpowering.
How to Make Stuffed Eggplant
I know no one likes turning on the oven in summer, but this is so worth it. The prep is straightforward, and the results feel like a special meal without much fuss.
Prepare the Eggplant
Slice them lengthwise. Using a small knife, score the flesh in a criss-cross pattern without cutting through the skin (this makes scooping easier later). I brush them generously with olive oil and season with salt and pepper. This little bit of effort pays off big time in flavor.
Roast the Eggplant
I pop them cut side up on a baking tray and roast at 400°F for about 30 minutes until they’re golden and tender. If they’re huge, they might need a bit longer. Don’t rush this step—you want that luscious, scoopable interior.
Cook the Stuffing
While the eggplants roast, I sauté onion, red pepper, and garlic in olive oil until soft. Then I add ground turkey and break it up well so it browns evenly. I toss in my spices, herbs, and tomatoes and let it all cook together so the flavors meld. My kitchen always smells incredible at this point.
Scoop and Mix
Once the eggplants are cool enough to handle, I scoop out the flesh (leaving a sturdy shell) and stir it into the turkey mixture. Cooking it a few minutes more helps everything come together beautifully.
Stuff and Finish
I pile the filling back into the eggplant shells, top with crumbled goat cheese, and return them to the oven for 5–10 minutes to warm through. If I’m using mozzarella, I’ll switch on the broiler for a minute to get it bubbly and golden.
I love seeing those beautiful boats come out of the oven, all stuffed and ready to serve. They’re such a showstopper, even though they’re really simple to make.
A Few Tips
Don’t Undercook the Eggplant
It should be truly tender, golden, and scoopable. If it’s underdone, it’ll be spongy and hard to work with.
Don’t Overbake When Stuffed
Once stuffed, bake them just until heated through. Too long and the shells can collapse or the filling can dry out.
Make Ahead
This recipe is a dream for planning. You can roast the eggplant halves and store the flesh and shells separately in the fridge for up to 24 hours. The stuffing (with or without the eggplant flesh mixed in) also keeps in an airtight container in the fridge for 2–3 days. I often prep it on a Sunday and assemble it quickly on a busy weeknight.
Variations
Vegetarian/Vegan Options
Replace turkey with crumbled tempeh, tofu, plant-based sausage, or even cooked grains like quinoa or rice. Chickpeas or lentils work really well too. For cheese, use your favorite plant-based version or skip it altogether if you like.
More Veggies
I often look in the fridge to see what needs using. Zucchini, summer squash, kale, spinach, shredded cabbage—all great. Just chop and sauté them with the turkey (or whatever filling you’re using). This is one of those recipes that helps you clear out the crisper in the most delicious way.
To Serve
These stuffed eggplants are hearty enough to be a meal on their own, but I love serving them with a side of something fresh. A big green salad with a lemony vinaigrette cuts through the richness nicely. Sometimes I’ll add a dollop of yogurt with lemon and garlic stirred in—it’s a perfect creamy, tangy contrast. Warm crusty bread on the side is never a bad idea either, to scoop up all those juices.
Storage
Leftovers keep beautifully. Store them in an airtight container in the fridge for up to 3 days. To reheat, I cover them with foil and warm them in the oven at 350°F until heated through, or pop them in the microwave if I’m in a rush. I’ve even eaten them cold straight from the fridge when I was really hungry—they’re surprisingly tasty that way.
Turkey Stuffed Eggplant
Veggies, ground turkey, and cheese fill tender roasted eggplant boats for an easy, dreamy, healthy, and nutritious dinner.
Ingredients
- 2 large eggplants
- Extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- 1 small onion, diced
- 1/2 red bell pepper, diced
- 3 garlic cloves, minced
- 1 lb. ground turkey
- 1 teaspoon dried oregano
- 2 teaspoons sweet paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup small tomato, chopped (or 1/4 cup passata, or chopped canned tomatoes)
- 2 teaspoons fresh thyme leaves
- 1/3 cup crumbled goat cheese*
- 2 tablespoons chopped fresh herbs such as thyme, basil, parsley (for garnish)
Optional Lemon Yogurt Sauce
- 1 cup full-fat Greek yogurt
- 1 small garlic clove, minced or grated
- 2 tablespoons fresh lemon juice
- Pinch of kosher salt
Instructions
- Preheat oven to 425°F (220°C).
- Cut the eggplants in half lengthwise. Using a small sharp knife and leaving about a 1/2-inch border around the edges, score the eggplant flesh in a criss-cross pattern, reaching near the bottom but avoiding piercing the skin. Brush each half with olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Place the eggplant halves, skin side down, on a baking tray. Roast for 25–30 minutes or until golden-brown and tender. Remove from the oven and allow to cool slightly.
- While the eggplants roast, prepare the filling. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and red bell pepper; cook for 3–4 minutes until softened slightly. Stir in the garlic and cook for another minute.
- Add the ground turkey, oregano, paprika, and cayenne (if using). Cook, breaking up the meat, until browned and no longer pink. Stir in the tomatoes and fresh thyme. Cook for 2–3 more minutes.
- When the roasted eggplant is cool enough to handle, gently scoop out most of the flesh, leaving the shells intact. Add the scooped flesh to the turkey mixture and cook for 5 minutes, allowing the flavors to blend.
- Fill the eggplant halves with the turkey mixture. Top with crumbled goat cheese. Return to the oven and roast for 5–10 minutes until heated through.
Tip: If using a melty cheese like mozzarella, broil for 1–2 minutes until bubbly and golden. - For the lemon yogurt sauce (optional), mix all ingredients in a medium bowl until well combined.
- Garnish the stuffed eggplants with chopped fresh herbs. Serve with the lemon yogurt sauce, if desired.
Notes
- You can substitute goat cheese with your preferred cheese such as mozzarella, cheddar, manchego, or feta.
- To make ahead: Roast the eggplant and scoop out the flesh in advance. Store the flesh and shells separately in airtight containers in the refrigerator for up to 24 hours. The stuffing (with or without the eggplant flesh) can also be made ahead and refrigerated for up to 3 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 578Total Fat 31gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 136mgSodium 309mgCarbohydrates 39gFiber 10gSugar 16gProtein 41g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I freeze them?
Yes, but the texture can soften a lot. If you do freeze them, wrap tightly in foil and then in a freezer-safe bag. Defrost overnight in the fridge before reheating.
Can I make them low-carb or keto?
They’re already pretty low-carb, but you can skip any added grains in the filling. Using more veggies instead of beans or rice keeps it even lighter.
What cheese works best?
Honestly, whatever you like! Goat cheese is creamy and tangy, mozzarella melts beautifully, feta adds saltiness. Use what you have on hand.
Can I use other meats?
Absolutely. Ground chicken, beef, or lamb all work. Just adjust seasonings to suit the meat.
This Turkey Stuffed Eggplant recipe is the kind of dish that feels both cozy and fresh. It’s perfect for a summer dinner but hearty enough for any time of year. Give it a try—I’d love to know how you make it your own.
Try other recipes:
