• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Not Enough Cinnamon
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home / Recipes / Meat / Beef / Beef, Turkey and Mushroom Stuffed Eggplant

    Beef, Turkey and Mushroom Stuffed Eggplant

    Published on Oct 9, 2012 · Last updated on Jul 31, 2018 · 4 Comments

    Jump to Recipe

    Beef, Turkey and Mushroom Stuffed Eggplant

    It's been ten days since we arrived in Sydney, Australia. And only two since I'm finally able to get some sleep at night. Note to travelers willing to visit Australia: allow yourself at least three to four days before you can actually start enjoying your day like a regular human being and stop being some kind of night animal. That being said, Sydney is amazing. We still have millions things to discover but still, I can already feel that I'll love this city. It seems to be the perfect combination of what I like in both European and American cities. Right now, we are focusing on finding a job and an apartment so we are not really into the touristic things, but we allow ourselves at least three to four hours a day to discover something new in the city. In case you were wondering, I did not see any kangaroo yet. At least, not alive.

    Kangaroo Burger

    Call me stupid but I'd prefer seeing one of those alive before starting eating some. So the kangaroo burger will wait a little bit. And since we're talking about meat, I've noticed that here beef is quite cheap whereas chicken is a bit pricey. That's funny because whether it was in the US or in France, beef has always been the priciest and chicken the cheapest!

    Beef, Turkey and Mushroom Stuffed Eggplant

    Anyway, you're here for the Beef, Turkey and Mushroom Stuffed Eggplant, aren't you? So let's focus. I must admit that I'm having a hard time focusing on my blog those days. It's a new life for us and all the previous organization I had is gone. I cooked and shot this recipe before leaving because I knew I wouldn't have a lot of time.

    If you're into stuffed veggies, then you'll definitively love this recipe. The stuffing is very tasty, moist and full of vegetables, without anyone (like...kids) noticing it. You probably wonder why my eggplants are brown and not purple on the pics. It's because I used a purple and white eggplant species. I had no idea it would turn that color once cooked but it's kind of pretty, don't you think?

    If you're planning to try this recipe, make sure to choose the right eggplant at your grocery store! Here is an helpful guide I wrote on how to select, store and use eggplant
    And if you're an eggplant lover, and one recipe isn't just enough for you, then run to my Grilled Eggplant with Basil Feta. I absolutely ADORE this recipe!

    Beef, Turkey and Mushroom Stuffed Eggplant

    Print

    Beef, Turkey and Mushroom Stuffed Eggplant


    Course Main Course
    Cuisine American
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings 6
    Calories 217 kcal

    Ingredients

    • 3 medium eggplants
    • 1 lb mushrooms sliced
    • 10 oz lean ground beef
    • 10 oz lean ground turkey
    • 1 egg
    • ½ medium onion chopped
    • 1 garlic clove minced
    • 1 tbsp breadcrumbs
    • 1 tbsp + 2 tbsp parmesan cheese grated
    • 1 tsp red chili paste
    • the juice of 1 lemon
    • ½ cup water
    • chili flakes optional

    Instructions

    1. Preheat oven to 350F
    2. Cut eggplants in half lengthwise. Remove pulp with a spoon or a knife. (Be careful not to pierce the eggplant shell). Chop eggplant pulp and set aside.
    3. In a large non-stick skillet, cook eggplant and mushrooms without oil, on medium heat for about 10 minutes. Remove from skillet before all the water from the veggies has evaporated. This will allow the stuffing to stay moist. Set aside in a medium bowl and pour in lemon juice. Let cool.
    4. In a large bowl, mix beef, turkey, egg, onion, garlic, breadcrumbs, parmesan and red chili paste. Add salt and pepper to taste. Add in mushroom and eggplant, and mix well to combine.
    5. Generously stuff eggplant shells with stuffing. Top with remaining parmesan. Place eggplants in a large baking dish and pour water at the bottom.
    6. Bake uncovered for 30 minutes, until meat is cooked through. Broil an additional 2-3 minutes until golden brown. Garnish with parsley or cilantro and enjoy!
    Nutrition Facts
    Beef, Turkey and Mushroom Stuffed Eggplant
    Amount Per Serving (1 half stuffed eggplant)
    Calories 217 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Cholesterol 83mg28%
    Sodium 101mg4%
    Potassium 1091mg31%
    Carbohydrates 18g6%
    Fiber 7g29%
    Sugar 10g11%
    Protein 27g54%
    Vitamin A 105IU2%
    Vitamin C 7.4mg9%
    Calcium 46mg5%
    Iron 2.6mg14%
    * Percent Daily Values are based on a 2000 calorie diet.

    « Goat Cheese Stuffed Figs Wrapped in Prosciutto
    Delicious Lamb Tagine with Apricots »
     

    Don't miss out on the good stuff!

    Sign up below to receive our weekly recipe digest. No spam, only the good stuff!

    Thank you for subscribing!

    Reader Interactions

    Comments

    1. Julia | JuliasAlbum.com

      October 15, 2012 at 11:38 pm

      Love recipes with eggplant and mushrooms. This looks wonderful!

      Reply
      • Marie

        October 15, 2012 at 11:59 pm

        Thanks Julia! The mushrooms allow the stuffing to stay moist and add a nice flavor, I love it!

        Reply
    2. Mushrooms Canada

      October 16, 2012 at 4:05 pm

      Gotta love stuffed veggies and this recipe is AMAZING! Love the mushroom and eggplant pairing and the beef makes this hearty enough for a whole meal. Thanks for sharing!

      -Shannon

      Reply
      • Marie

        October 19, 2012 at 10:22 am

        Oh thank you Shanon!! It's perfect for a whole meal indeed, pair it with a salad on the side and you're good to go 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Footer

    About

    • About
    • Contact
    • Work with me
    • Subscribe
    • Privacy Policy

    Recipes

    • Main Dishes
    • Breakfast / Brunch
    • Salads
    • Chicken Recipes
    • Healthy Desserts
    • View All Recipes

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2020 Not Enough Cinnamon. All rights reserved.