– 300 g ground turkey
– 3 large eggplants
– 1 onion finely chopped
– 3 garlic cloves finely chopped
– 400 g 1 can chopped tomatoes
– 4 tbsp tomato paste
– 6 tbsp olive oil plus a little more for drizzling
– 1.5 teaspoon each: cumin powder, smoked paprika, fine sea salt
– 2/3 teaspoon each: cayenne pepper and onion powder
– 1/2 teaspoon ground nutmeg
– fresh cilantro for garnish
1. Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the eggplants in half lengthways and place on a large baking tray open side up. Brush/drizzle with a little olive oil (3 tablespoons) and bake for 30 minutes. Remove from the oven and allow to cool a little. Keep the oven on.
2. Whilst the eggplant is in the oven prepare the sauce. In a large frying pan heat up 3 tablespoons of the oil, add the garlic and onion and cook over a medium heat for 2-3 minutes stirring often. Add the meat, mash using a fork and continue cooking for 3 more minutes. Add the chopped tomatoes, tomato paste and spices, stir and cook over medium/high heat for about 5 more minutes. Remove from the heat and set aside.
3. Once the eggplants have cooled a little scoop out the flesh leaving about 8 mm around the edges (you can do this using a knife and either a melon baller or a large spoon). Place the pulp, along with HALF of the sauce in a blender and whizz for a few seconds until the ingredients are well combined.
4. Add this mixture to the remaining sauce and stir thoroughly.
5. Place a generous amount of the sauce inside the eggplant halves, drizzle with a little oil and bake for 40 minutes.
6. Remove from the oven, sprinkle with freshly chopped cilantro and serve.
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