Whole30 Mediterranean Stuffed Eggplant

Discover a wholesome and flavor-packed dinner option with this Whole30 Mediterranean Stuffed Eggplant recipe. Perfectly roasted eggplant halves are loaded with a savory filling of ground turkey, vibrant vegetables, and aromatic spices like cumin, oregano, and cinnamon, creating a satisfying low-carb meal that’s both hearty and nutritious. With hints of fresh parsley and the natural sweetness of bell peppers and tomatoes, this dish delivers Mediterranean-inspired comfort in every bite. Ready in just one hour, it’s an ideal choice for those following Whole30, paleo, or gluten-free diets. Serve these stuffed eggplants as a stand-alone entrée or pair with a simple side salad for a complete, feel-good meal.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 4 tablespoons olive oil
• 1 medium yellow onion
• 1 medium bell pepper
• 3 large garlic cloves
• 1 pound ground turkey
• 14.5 ounces canned diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cinnamon
• 0.25 cup fresh parsley
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Reserve the flesh and chop it finely.

Step 3

Brush the inside of the eggplant shells with 2 tablespoons of olive oil and place them on a baking sheet, cut side up. Bake for 20 minutes until the shells are tender but not collapsing.

Step 4

While the eggplant shells are baking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

Step 5

Add the chopped onion and bell pepper to the skillet and sauté for about 5 minutes, until softened.

Step 6

Add the minced garlic and cook for another minute until fragrant.

Step 7

Increase the heat to medium-high and add the ground turkey. Cook, breaking up the meat with a spoon, until it's no longer pink.

Step 8

Stir in the chopped eggplant flesh, canned diced tomatoes with their juices, cumin, oregano, and cinnamon. Season with salt and black pepper.

Step 9

Let the mixture simmer for 10 minutes until it has thickened slightly and the flavors are well combined.

Step 10

Remove the eggplant shells from the oven and fill them with the turkey and vegetable mixture.

Step 11

Return the stuffed eggplants to the oven and bake for another 20 minutes until heated through and the tops are slightly browned.

Step 12

Remove from oven, garnish with fresh parsley, and serve.

Nutrition Facts

Serving size	(1792.1g)

Amount per serving	% Daily Value*
Calories	1595.3

Total Fat 103.1g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 8.9g
Cholesterol 330.2mg	0%
Sodium 2076.4mg	0%
Total Carbohydrate 75.1g	0%
Dietary Fiber 32.3g	0%
Total Sugars 37.7g
Protein 99.4g	0%

Vitamin D 0IU	0%
Calcium 323.5mg	0%
Iron 12.7mg	0%
Potassium 2822.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 24.5%

Carbs: 18.5%