Stuffed Eggplants with Spiced Turkey, Lemon Quinoa, and Light Feta Gratin

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 the halves with 1 tablespoon olive oil, season with a pinch of salt and pepper, and place them cut side up on a baking sheet.

2. 2

   Roast the eggplants for 20 minutes at 220°C / 425°F, until the flesh is tender. Remove from the oven and let them cool for 5 minutes.

3. 3

   Meanwhile, place the quinoa in a saucepan with the vegetable broth or water. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and mix with the lemon zest and 1 tablespoon lemon juice.

4. 4

   Using a spoon, carefully scoop out some of the roasted eggplant flesh and chop it. Reserve the shells intact for stuffing.

5. 5

   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic, cumin, smoked paprika, oregano, and cinnamon, and cook for 30 seconds until fragrant.

6. 6

   Add the ground turkey, salt, and black pepper. Cook for 6 to 8 minutes, breaking it up with a spoon, until the turkey is fully cooked.

7. 7

   Stir in the tomato paste, chopped eggplant flesh, and cherry tomatoes. Cook for 3 minutes, stirring, until the tomatoes begin to soften. Add the spinach and cook 1 more minute until wilted.

8. 8

   Remove the skillet from the heat and mix the filling with the cooked quinoa, chopped parsley, and the remaining tablespoon of lemon juice. Taste and adjust salt and pepper if needed.

9. 9

   Stuff the eggplant shells with the turkey and quinoa mixture. Sprinkle the feta cheese evenly on top.

10. 10

    Bake the stuffed eggplants again for 10 minutes at 220°C / 425°F, until heated through and the feta begins to turn golden. Serve hot.