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Healthy Turkey and Chick Pea-Stuffed Eggplant

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Healthy Turkey and Chick Pea-Stuffed Eggplant
  • Prep Time 30 min
  • Total Time 1 hr 10 min
  • Servings 4
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This protein-packed Moroccan dinner is sure to please with spicy, cheesy flavors that will fill you up without weighing you down.

Ingredients

2
small eggplants, about 6 inches in length
1/2
lb lean (at least 93%) ground turkey
1 1/2
cups diced onion
1/4
teaspoon salt
1/2
teaspoon ras el hanout (Moroccan seasoning)
2
cloves garlic, finely chopped
1
can (14.5 oz) Muir Glen™ organic fire-roasted tomatoes, undrained
1
tablespoon tahini
1/2
cup canned Progresso™ chick peas, drained, rinsed
1/4
cup uncooked couscous
1/4
cup crumbled chèvre (goat) cheese (1 oz)
1
tablespoon fresh lemon juice
1/4
cup chopped fresh cilantro

Directions

  • 1 Heat oven to 350°F. Line cookie sheet with sides with foil; set aside.
  • 2 Cut ends off eggplants; cut each in half lengthwise. Scoop out flesh, leaving 1/4 inch flesh on all sides, including ends. Place on cookie sheet; set aside.
  • 3 Heat 10-inch nonstick skillet over medium heat until hot; add turkey. Cook 3 to 5 minutes or until browned. Add onion, salt and ras el hanout. Cook 4 to 5 minutes or until onions are translucent. Remove from heat; stir in garlic, tomatoes, tahini, chick peas and couscous. Divide mixture evenly among eggplant halves. Cover with foil.
  • 4 Bake 25 minutes. Remove from oven; uncover. Sprinkle goat cheese evenly over mixture in eggplants. Bake uncovered 10 to 15 minutes or until eggplant is tender when pierced with knife. Transfer to serving plates. Drizzle lemon juice evenly over each eggplant. Sprinkle with cilantro.
Tips  

Ras el hanout is a Moroccan spice blend that can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, nigella, mace, galangal, turmeric and dried flowers, such as lavender or rose. It can be found in the spice section of your local grocery store or in specialty spice stores.

Choose smooth, glossy, taut-skinned eggplant that is free from blemishes and rust spots. Caps and stems should be intact and free of mold.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
15%
(
Saturated Fat
3g
16%
,
Trans Fat
0g
)
Cholesterol
50mg
16%
Sodium
430mg
18%
Potassium
800mg
23%
Total Carbohydrate
37g
12%
(
Dietary Fiber
11g
45%
,
Sugars
8g
)
Protein
20g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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