Whole30 Mediterranean Stuffed Eggplant
Transform your dinner table with the rich, savory flavors of this Whole30 Mediterranean Stuffed Eggplant recipe—a wholesome, gluten-free, and dairy-free dish that’s as nutritious as it is delicious! Tender roasted eggplants are hollowed out and filled with a perfectly seasoned, protein-packed mixture of ground turkey, sautéed vegetables, and warm Mediterranean spices like cumin, oregano, and a hint of cinnamon. The addition of parsley and juicy diced tomatoes brings freshness and vibrancy to every bite. Ready in just an hour, this healthy meal is perfect for busy weeknights or elegant entertaining. Serve these stuffed eggplants as a complete Whole30-friendly dinner or pair them with a crisp side salad for extra flair!
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Recipe Information
Ingredients
- 2 medium eggplants
- 4 tablespoons olive oil
- 1 medium yellow onion
- 1 medium bell pepper
- 3 large garlic cloves
- 1 pound ground turkey
- 14.5 ounces canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 0.25 cup fresh parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Reserve the flesh and chop it finely.
Brush the inside of the eggplant shells with 2 tablespoons of olive oil and place them on a baking sheet, cut side up. Bake for 20 minutes until the shells are tender but not collapsing.
While the eggplant shells are baking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and bell pepper to the skillet and sauté for about 5 minutes, until softened.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground turkey. Cook, breaking up the meat with a spoon, until it's no longer pink.
Stir in the chopped eggplant flesh, canned diced tomatoes with their juices, cumin, oregano, and cinnamon. Season with salt and black pepper.
Let the mixture simmer for 10 minutes until it has thickened slightly and the flavors are well combined.
Remove the eggplant shells from the oven and fill them with the turkey and vegetable mixture.
Return the stuffed eggplants to the oven and bake for another 20 minutes until heated through and the tops are slightly browned.
Remove from oven, garnish with fresh parsley, and serve.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 2076 mg | 90% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 37.7 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2823 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
