Eggplants Stuffed with Turkey Pino, Creamy Wheat Berries and Parsley Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Cut the eggplants lengthwise and score the flesh lightly without piercing the skin. Brush with 1 tablespoon olive oil, add a pinch of salt and pepper, and roast for 25 minutes until tender.

2. 2

   While the eggplants roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the white onion and cook for 8 minutes until softened. Stir in the garlic, cumin, oregano, and 1/2 teaspoon merken; cook 1 minute more.

3. 3

   Add the ground turkey to the skillet and cook for 8 to 10 minutes, breaking it up, until no longer pink. Add the raisins, black olives, tomato puree, and 1/2 teaspoon salt. Cook for 5 minutes until the filling is juicy but thick.

4. 4

   Remove the eggplants from the oven and lower the temperature to 200 °C / 400 °F. Using a spoon, scoop out some of the eggplant flesh and chop it. Fold the chopped flesh into the turkey pino and mix well.

5. 5

   For the creamy wheat berries, heat the milk and butter in a small saucepan over medium heat. Add the cooked wheat berries, a pinch of salt, pepper, and the remaining merken. Cook for 3 to 4 minutes, stirring, until creamy. Add half of the grated chanco cheese and stir until melted.

6. 6

   Fill the eggplant halves with the turkey pino. Spoon the creamy wheat berries on top and finish with the remaining grated chanco cheese.

7. 7

   Return the stuffed eggplants to the oven at 200 °C / 400 °F for 12 to 15 minutes, until the cheese is melted and browned in spots.

8. 8

   Meanwhile, make the pebre by mixing the parsley, tomato, red onion, lemon juice, the remaining tablespoon of olive oil, and a pinch of salt.

9. 9

   Serve the stuffed eggplants hot with the parsley pebre on top or on the side.