Delicious & Healthy Stuffed Eggplants with Turkey

Delicious & Healthy Stuffed Eggplants with Turkey is the perfect Holiday Treat. 



  • 4 pieces of medium eggplants
  • 1 clove of garlic
  • Large fresh tomato
  • One medium fresh bell pepper
  • 4 oz mushrooms
  • 9 oz ground turkey
  • 1 small zucchini 
  • salt, pepper as needed
  • 1 glass of water
  • 150 ml cooked millet
  • 150 ml of cooking cream
  • 2 oz grated parmesan
  • 1 tablespoon of oil
  • 1 oz butter


The eggplants are cut in half and immersed in boiling salted water for a few minutes, then removed and immersed in ice water to stop cooking and allow the sides to drain.


Cut the onions and prepare them in oil and butter, add the sliced ​​peppers, the middle of the eggplant, continue mixing for 5 min. Season with salt and pepper. Stir and simmer for 20 minutes, adding water as needed, then pour in the cooking cream, mix the millet and cook for about another 5 minutes.


Fill the eggplants with the resulting mixture, sprinkle with Parmesan cheese and bake in an oiled fire pan for about 45 minutes at 400 degrees or longer depending on the oven.

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