Low-FODMAP Turkey Stuffed Eggplant

It's only fair to share...Share on FacebookPin on PinterestTweet about this on TwitterShare on StumbleUponEmail this to someonePrint this page
Low-FODMAP Turkey Stuffed Eggplant
Low-FODMAP, gluten-free, wheat-free, nut-free
Write a review
  1. 2 eggplants
  2. 16 oz of ground lean turkey
  3. 2 tablespoons scallions, only green part, chopped
  4. 2 tablespoons of Italian parsley chopped
  5. 4 tomatoes chopped (score the skin and put in hot water so it's easy to pull the skin off. Be careful not to leave the tomatoes in the water for too long. Pull the skin and clean the seeds and then chop the tomatoes)
  6. Salt to taste
  7. 1 teaspoon white pepper
  8. 1 teaspoon 7 spices
  9. Garlic-infused oil
  1. Slice the eggplants lengthwise and scoop out the pulp (reserve) leaving just a little on the skin. Brush some oil on the eggplants and bake on 350°Fahrenheit until soft.
  2. While the eggplants are in the oven, mix the scallions, parsley and spices into the ground turkey and cook using garlic infused oil, then add the tomatoes. Cook until turkey is cooked through, 165°Fahrenheit.
  3. Sauté the eggplant pulp in the pan using garlic-infused oil and some salt and white paper to taste (you can also add a little of the 7 spices) and cook until the eggplant is soft (reserve) add eggplant pulp to the turkey and cook a little more.
  4. After the baked eggplants are soft, fill them with the turkey mixture and put some Parmesan cheese on top and bake until the cheese is melted.