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Enjoy a Mediterranean-inspired dish that's easy to prepare and oh-so delicious: turkey stuffed eggplant! This recipe is full of flavor from the bold spices, tender eggplant, and juicy turkey. Plus, it's a great way to sneak in some extra veggies into your meals. Follow along for this tasty and healthy recipe! First, preheat your oven to 375°F. Then, cut two medium-sized eggplants in half lengthwise and scoop out the insides, leaving about 1/4 inch of flesh. Discard the insides or save them for another recipe. Place the eggplant halves on a baking sheet lined with parchment paper. Next, let's prepare the filling. Heat a large skillet over medium-high heat and add 1 lb. of lean ground turkey. Cook until browned, breaking it up as it cooks. Add in 1 diced onion, 2 minced garlic cloves, 1 diced green pepper, and 1 diced red pepper. Cook for 5-7 minutes until vegetables are tender. Add in 1 1/2 cups of cooked quinoa, 1/2 cup of tomato sauce, 1/4 cup of chopped fresh parsley, and 1 tsp. of cumin, paprika, and salt. Stir to combine the ingredients. Spoon the filling into the eggplant halves, making sure to pack it in tightly. Cover each half with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes until the eggplant is tender. While the eggplant is baking, let's prepare the sauce. In a small bowl, combine 1/4 cup of tahini (sesame paste), 1/4 tsp. of cumin, 2 tbsp. of fresh lemon juice, and 2 tbsp. of water. Whisk together until smooth. When the eggplant is finished baking, drizzle the sauce over the top of each half. Garnish with additional parsley and enjoy! Ingredients: - 2 medium-sized eggplants - 1 lb. lean ground turkey - 1 diced onion - 2 minced garlic cloves - 1 diced green pepper - 1 diced red pepper - 1 1/2 cups cooked quinoa - 1/2 cup tomato sauce - 1/4 cup chopped fresh parsley - 1 tsp. cumin - 1 tsp. paprika - 1 tsp. salt - 1/4 cup tahini - 1/4 tsp. cumin - 2 tbsp. fresh lemon juice - 2 tbsp. water Instructions: 1. Preheat oven to 375°F. Cut two eggplants in half lengthwise and scoop out insides. 2. Brown 1 lb. of ground turkey in a skillet over medium-high heat. Add in 1 onion, 2 garlic cloves, 1 green pepper, and 1 red pepper. Cook for 5-7 minutes. 3. Add in 1 1/2 cups of cooked quinoa, 1/2 cup of tomato sauce, 1/4 cup of chopped parsley, 1 tsp. of cumin, paprika, and salt. Stir to combine. 4. Spoon filling into eggplant halves and bake for 25-30 minutes covered with foil. Remove foil and bake for an additional 5-10 minutes. 5. Mix 1/4 cup tahini, 1/4 tsp. cumin, 2 tbsp. fresh lemon juice, and 2 tbsp. water in a small bowl. 6. Drizzle sauce over the eggplant halves and garnish with parsley. We hope you enjoy this recipe as much as we do. It's perfect for a weeknight dinner or a special occasion. Let us know how it turned out for you!

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