Eggplant baked with turkey and vegetables
4 servings
50 minutes
Baked eggplants with turkey and vegetables are a wonderful dish of Greek cuisine that combines the rich flavor of meat with the freshness of vegetables. Greeks appreciate eggplants for their tender texture and ability to absorb the aromas of herbs and spices. In this recipe, they serve as a base for a juicy filling of turkey, tomatoes, sweet peppers, and cheese. Garlic and thyme add zest, while olive oil highlights the Mediterranean sophistication of flavor. Baked eggplants are not only delicious but also healthy as they contain many vitamins and antioxidants. This is the perfect dish for a cozy family dinner or festive gathering that will bring you warmth and the atmosphere of Greek hospitality.
1
Cut the eggplants in half crosswise and make cuts, but not all the way through.
- Eggplants: 2 pieces
2
Cut the rest into strips. Add salt and pepper.
- Turkey fillet: 200 g
- Cherry tomatoes: 4 pieces
- Sweet pepper: 50 g
- Cheese: 60 g
- Leek: 30 g
- Olive oil: 1 tablespoon
- Garlic: 3 cloves
- Thyme: 2 sprigs
3
Stuff the eggplant with turkey and vegetables.
- Turkey fillet: 200 g
- Cherry tomatoes: 4 pieces
- Sweet pepper: 50 g
- Cheese: 60 g
- Leek: 30 g
4
Prepare oil with garlic and thyme and brush it on the eggplants.
- Olive oil: 1 tablespoon
- Garlic: 3 cloves
- Thyme: 2 sprigs
5
Bake in the oven for 25 minutes at 200 degrees.