Stuffed Eggplants with Turkey and Quinoa Filling

Ingredients:

• 4 small eggplants, cut in half lengthwise
• 6 tbsp olive oil + extra for drizzling
• 3/4 cup panko breadcrumbs
• 2 cloves garlic (1 crushed, 1 minced)
• 1/4 tbsp. grated parmesan
• 1/4 cup chopped fresh parsley
• 1 onion, chopped
• 0.5 tsp Provencal herbs
• 0.5 kg of ground turkey
• 1 can (400 g) of canned pureed tomatoes
• 1 cup frozen cooked quinoa, thawed

Preparation:

1. Place a rimmed baking sheet in the oven and preheat to 230°C (430°F). Brush the eggplant cut sides with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Place cut sides down on the hot baking sheet and bake until tender, about 25 minutes.
2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add panko breading Add the crushed garlic, salt, and pepper. Cook, stirring, for 2-3 minutes. Transfer to a bowl, add the cheese, and half the parsley. Discard the garlic.
3. Wipe out the skillet; add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the onion, minced garlic, herbes de Provence, and 1/4 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the ground turkey, 3/4 teaspoon salt, and a few grinds of black pepper and cook, breaking up the ground turkey, until browned, about 4 minutes. Add the tomatoes and cook until thickened, about 5 minutes. Add the quinoa and remaining parsley. Cook until tender, 1 to 2 minutes.
4. Scoop out most of the flesh from each eggplant, reserving the skins. Chop the flesh and mix with the meat filling. Stuff the eggplants with the meat and top with toasted breadcrumbs and cheese. Drizzle with olive oil.