Unlike most stuffed vegetable recipes, these eggplant is not baked with filling, and each component is cooked according to separately, and in the end everything comes together in neat boats with crispy golden crust and tender meat filling. Separately bake the eggplant halves in the oven and scrape the flesh. For Fry the stuffing in a pan minced turkey with spices, tomatoes and boiled quinoa. Krupa will add more to the filling satiety and interesting texture. And for topping in a pan crispy panko breadcrumbs with garlic are fried which are then mixed with grated parmesan. one serving: (total 4 boats) Calories 590, total fat 37 g., saturated fats 7 g., proteins 29 g., carbohydrates 39 g., fiber 7 g., cholesterol 88 mg., sodium 992 mg., sugar 10 g. Share with friends: 
Time: 40 minutes Difficulty: easy Quantity: 4 boats In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 small eggplants cut in half lengthwise
- 6 tbsp. l olive oil + extra to drizzle
- 3/4 Art. panko breadcrumbs
- 2 garlic cloves (1 crushed, 1 minced)
- 1/4 Art. grated parmesan
- 1/4 Art. chopped fresh parsley
- 1 onion, chopped
- 0.5 tsp provence herbs
- 0.5 kg minced turkey
- 1 can (400 gr.) Canned mashed tomatoes
- 1 tbsp. frozen boiled quinoa, thaw
Recipes with similar ingredients: eggplant, turkey mince, tomatoes mashed, breadcrumbs panko, Parmesan cheese, Provence herbs, quinoa, garlic
Recipe preparation:
- Place the baking tray in the oven and preheat to 230 ° C. Lubricate the slices of eggplant 2 tbsp. l olive oil and sprinkle with salt and black pepper. Lay the slices down on hot baking sheet and bake until cooked for about 25 minutes.
- Meanwhile, in a large frying pan over moderate heat heat 2 tbsp. l olive oil. Add panko and crushed garlic, salt and pepper. Stir fry for 2-3 minutes. Transfer to a bowl, add cheese and half parsley. Throw away garlic.
- Wipe the pan; add the remaining 2 tbsp. l olive oil and heat over moderate heat. Add the onion, chopped garlic, Provencal herbs and 1/4 tsp. salts; fry stirring until soft, 5 minutes. Add minced turkey, 3/4 h. l salt and a little ground black pepper and cook, breaking the minced meat, until it is roasted, about 4 minutes. Add the tomatoes and cook until thickening, about 5 minutes. Add quinoa and leftover parsley. Cook until cooked for 1-2 minutes.
- Scrape most of the flesh from each eggplant, leaving shell. Chop the pulp and mix with the meat filling. Fill up eggplant meat and sprinkle with fried breadcrumbs and cheese on top. Drizzle with olive oil.
