My 3-year-old actually licked his bowl clean! I was hoping to have leftovers for lunches but they wiped it all out!

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In the realm of culinary delights, few dishes combine savory flavors and wholesome ingredients as seamlessly as Turkey Stuffed Eggplant Boats. This delectable recipe offers a tantalizing blend of lean ground turkey, vibrant vegetables, and aromatic herbs, all nestled within tender eggplant shells. Let’s delve into the details of this mouthwatering dish, exploring its preparation, health benefits, and culinary appeal.

Ingredients:

Ingredients	Quantity
Small eggplants	3-4
Lean ground turkey	1 lb
Pecorino Romano cheese	1 1/2 cups
Tomato, chopped	1 medium
Onion, diced	1 small
Garlic, minced	2 cloves
Egg, beaten	1
Olive oil	4 tablespoons
Tomato paste	2 tablespoons
Dried basil	2 teaspoons
Dried oregano	1 teaspoon
Red chili flakes (optional)	1-2 teaspoons
Kosher salt and fresh ground pepper	To taste

Instructions:

Prepare the Eggplants

Preheat Oven: Preheat your oven to 375°F (190°C).
Slice Eggplants: Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern.
Hollow Out: Carefully hollow out the flesh of each eggplant half to create boat-like shapes.
Season: Brush the inside of each eggplant boat with olive oil, sprinkle with salt and pepper, and place them on a baking sheet.
Bake: Bake the eggplant boats for 15-20 minutes until slightly softened.

Prepare the Turkey Stuffing

Cook Turkey: Heat olive oil in a skillet, sauté onion and garlic, then add ground turkey and cook until browned.
Add Flavorings: Stir in chopped tomato, tomato paste, herbs, and seasoning. Cook for an additional 2-3 minutes.
Combine Ingredients: Transfer the turkey mixture to a bowl, add beaten egg and Pecorino Romano cheese, and stir until well combined.

Stuff and Bake the Eggplant Boats

Fill Eggplant Boats: Spoon the turkey mixture evenly into each eggplant boat.
Bake: Return the stuffed eggplant boats to the oven and bake for 20-25 minutes until tender.