Puerto Rican Stuffed Eggplants with Sofrito Turkey and Olive Cauliflower Rice

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Cut the eggplants lengthwise and score the flesh with a knife without piercing the skin. Brush the halves with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and place them on a baking tray cut side up.

2. 2

   Roast the eggplants at 425°F / 220°C for 25 minutes, until tender. Let them rest for 5 minutes and, using a spoon, scoop out some of the flesh, leaving a border so they hold their shape. Chop the scooped eggplant flesh and set aside.

3. 3

   While the eggplants roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook for 6 to 8 minutes, breaking it up, until no pink remains.

4. 4

   Add the yellow onion, garlic, red bell pepper, and Puerto Rican sofrito to the turkey. Cook for 4 minutes, stirring, until the onion softens and the mixture becomes fragrant.

5. 5

   Stir in the reserved eggplant flesh, tomato sauce, green olives, capers, dried oregano, ground cumin, smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the chicken broth or water. Cook over medium-low heat for 8 to 10 minutes until the filling is juicy but thick.

6. 6

   Fill the eggplant halves with the turkey mixture and top with crumbled queso fresco. Return the tray to the oven and bake at 400°F / 205°C for 10 minutes, until everything is heated through and the cheese softens slightly.

7. 7

   While the eggplants finish, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the cooked ham and cook for 2 minutes. Add the riced cauliflower and sauté for 3 minutes.

8. 8

   Season the cauliflower rice with culantro or cilantro, apple cider vinegar, and the remaining salt and pepper. Cook 3 minutes more, stirring, until the cauliflower is tender but not watery.

9. 9

   Serve each portion with one stuffed eggplant half and a bed of ham cauliflower rice. Spoon any juices from the tray over the eggplants for extra flavor.