#MCSintheKitchen: Stuffed Eggplant

This afternoon I decided to take a break from all the heavy, delicious, super savory meals I've been making and go for something a bit healthier (but still yum).  I had an idea for Stuffed Peppers but didn't feel that would really fill me or satisfy my lunch hunger so decided to opt for Stuffed Eggplant.  This recipe is so simple and delicious that I felt the NEED to share with you guys.  Hopefully, you were able to catch my live demonstration on Periscope (August 12, 2015 7:30PM EST) where I show how to put it all together.  If not, the recipe is below and I promise you it's super easy to make.


1- Medium Sized Eggplant
1/2 lb- Ground Turkey
1/2- Yellow Onion (chopped)
1 tspn- Minced Garlic
1 cup- Mushroom of choice (chopped
1 cup- Shredded Mozzarella Cheese (or your choice of cheese)
1/2 cup- Bread Crumbs

Seasonings: Salt, Pepper, Cumin (use at your discretion to your liking)

Take (1) teaspoon of Olive Oil and heat in a skillet on medium heat.  Add chopped onion and garlic to oil once heated.  Cook onion and garlic until onion is translucent then add Ground Turkey.  Season mixture with Salt, Pepper and Cumin to your preference.  Remove Ground Turkey mixture once cooked thoroughly.  Add chopped mushrooms to the same skillet, using the leftover juices to cook mushrooms.  Feel free to add an additional drop (or 3 lol) of Olive Oil if skillet seems too dry.  Remove cooked mushrooms from skillet and add to Ground Turkey mixture.  Add Bread Crumbs and 1/2 cup of Mozzarella to Ground Turkey and Mushroom mixture.  Mix thoroughly.
Halve your Eggplant and scoop out the insides then sprinkle generously with salt and pepper.  Set the Eggplant in a baking dish and load with filling.  Bake on 425 for 25-30 minutes.  Remove, Serve and Enjoy!



  1. This seems super easy to make and I love eggplant. I'm a pescatarian so I'll substitute with meatless meat.


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