By JJ Virgin

Baked Stuffed Eggplant


March 20, 2024

4 servings


2 medium purple eggplants

1 ½ tsp sea salt, divided

1 lb ground turkey

1 tbsp extra-virgin olive oil

1/2 cup white onion, diced small

4 cloves garlic, minced

1 tbsp Italian seasoning

1 tsp onion powder

1 tsp garlic powder

1 tbsp RxSugar Allulose

1 6-oz can tomato paste

½ cup water

¾ cup canned white beans, drained and rinsed

1 cup fresh basil leaves, roughly chopped (for garnish)


1Pre-heat oven to 400°.

2Slice eggplants in half lengthwise. Make 3 slits on the inner side of the eggplant, then 4 slits the opposite way. Sprinkle ½ tsp sea salt over the flesh of the eggplant then place face down at an angle to drain in a colander. This process is called sweating the eggplant so that it becomes less bitter and more tender.

3Heat olive oil in a large sauté pan over medium heat. Add the ground turkey and sauté for 5 minutes. Add the onion, garlic, remaining salt and seasonings, allulose, tomato paste, water, and beans. Stir and reduce for 5 minutes on low heat. Keep warm.

4Pat dry eggplant to remove any excess moisture and place face down on a lined sheet pan. Place in the oven and roast for 25 minutes or until tender to touch.

5Take out of the oven and flip the inner side over facing upward. Create a “bowl” for the filling using a fork. Add ½ cup of meat mixture to each eggplant.

6Adjust oven temperature to 350° and place all 4 halves in a shallow baking dish. Cover with parchment paper and place back in the oven to bake for 20-25 minutes.

7Take out of the oven and cool for 10 minutes. Top with fresh basil and serve.

8Place any remaining leftovers in an airtight container for up to 4 days.


Nutrition Facts

Total Fat16g
Total Carbohydrates43g
Dietary Fiber14g