20 min
4 servings
$3.29/servingToppings (optional): plain Greek yogurt, sliced green onions or chopped parsley, hot sauce
- Preheat oven to 400° F.
- Slice eggplants in half lengthwise. Cut around the insides of each half. Score flesh in a diamond pattern, being careful not to pierce the skin. Use a spoon to scoop out flesh, leaving each half with a 1⁄4" thick shell. Chop eggplant centres into small pieces; set aside.
- Place eggplant shells in Multipurpose Steamer. It’s OK if they overlap. Cover; microwave on high for 2–4 min, or until softened. Set aside.
- Meanwhile, in a large oven-proof skillet, heat oil over medium-high. Crumble in turkey and add dressing mix. Stir often, breaking up large chunks as needed, until cooked through, 3–4 min. Add eggplant centres and tomato sauce. Cook, stirring often until softened, 2–3 min.
- Remove eggplant shells from steamer; scrape filing mixture into steamer. Place shells in the skillet (don’t wash). Generously fill shells with mixture; press in to pack down. Sprinkle with cheese. Bake until cheese melts, about 3 min. Serve and add toppings, if desired.
Use your favourite tomato sauce or try Marinara Sauce. One jar makes up to 24 cups of sauce.
Serve with 1⁄2 cup rice. For ease, fold rice right into meat mixture before filling eggplant shells.
Per serving (1/2 eggplant): Calories 300, Fat 14 g (Saturated 4 g, Trans 0.1 g), Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 19 g (Fiber 9 g, Sugars 9 g), Protein 29 g.
Nutrition information is estimated based on an ingredient database and should be considered approximate. The accuracy of this information is not guaranteed.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
Toppings (optional): plain Greek yogurt, sliced green onions or chopped parsley, hot sauce
20 min4 servings$3.29/serving- Preheat oven to 400° F.
- Slice eggplants in half lengthwise. Cut around the insides of each half. Score flesh in a diamond pattern, being careful not to pierce the skin. Use a spoon to scoop out flesh, leaving each half with a 1⁄4" thick shell. Chop eggplant centres into small pieces; set aside.
- Place eggplant shells in Multipurpose Steamer. It’s OK if they overlap. Cover; microwave on high for 2–4 min, or until softened. Set aside.
- Meanwhile, in a large oven-proof skillet, heat oil over medium-high. Crumble in turkey and add dressing mix. Stir often, breaking up large chunks as needed, until cooked through, 3–4 min. Add eggplant centres and tomato sauce. Cook, stirring often until softened, 2–3 min.
- Remove eggplant shells from steamer; scrape filing mixture into steamer. Place shells in the skillet (don’t wash). Generously fill shells with mixture; press in to pack down. Sprinkle with cheese. Bake until cheese melts, about 3 min. Serve and add toppings, if desired.
Use your favourite tomato sauce or try Marinara Sauce. One jar makes up to 24 cups of sauce.
Serve with 1⁄2 cup rice. For ease, fold rice right into meat mixture before filling eggplant shells.
Per serving (1/2 eggplant): Calories 300, Fat 14 g (Saturated 4 g, Trans 0.1 g), Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 19 g (Fiber 9 g, Sugars 9 g), Protein 29 g.
Nutrition information is estimated based on an ingredient database and should be considered approximate. The accuracy of this information is not guaranteed.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
