Lemon Turkey, Ricotta and Pistachio Stuffed Eggplant Boats

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Halve the eggplants lengthwise and score the flesh lightly without piercing the skin. Brush with 15 ml (1 tbsp) olive oil and season with 3 g (1/2 tsp) salt and 1 g (1/4 tsp) black pepper.

2. 2

   Place the eggplants cut side up on a baking tray and roast for 20 minutes at 220 °C / 425 °F, until the flesh is tender.

3. 3

   Remove the eggplants from the oven and, once cool enough to handle, carefully scoop out some of the flesh with a spoon, leaving a border to form boats. Chop the scooped flesh and set aside.

4. 4

   While the eggplants roast, heat the remaining 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the red onion and cook for 3 minutes. Stir in the garlic, smoked paprika, and ground cumin, and cook 1 minute more.

5. 5

   Add the ground turkey to the skillet and cook for 6 to 8 minutes, breaking it up, until no longer pink. Add the chopped eggplant flesh, lemon zest, lemon juice, the remaining 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Cook 2 more minutes and remove from the heat.

6. 6

   In a bowl, combine the ricotta, egg whites, parsley, mint, and half of the grated Parmesan cheese. Fold in the turkey mixture until well combined.

7. 7

   Fill the eggplant halves with the mixture. Sprinkle the chopped pistachios and the remaining grated Parmesan cheese over the top.

8. 8

   Bake again for 15 minutes at 200 °C / 400 °F, until the filling is set and the top is lightly golden. Let rest for 5 minutes before serving.