Dukkah-Spiced Turkey & Quinoa Stuffed Eggplant Boats with Whipped Feta

This Middle Eastern-inspired stuffed eggplant combines smoky roasted vegetables, spiced lean turkey, and protein-packed quinoa under a cloud of whipped feta. Perfect for busy weeknights, it delivers restaurant-quality flavors with minimal cleanup. The dukkah spice blend (toasted nuts, seeds, and spices) adds unique crunch and depth you won't find in standard stuffed veggie recipes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 large eggplants (halved lengthwise)
• 1 lb 93% lean ground turkey
• 3/4 cup cooked quinoa
• 1/4 cup dukkah spice blend
• 1 cup diced roasted red peppers
• 1/2 cup crumbled feta (plus 2 tbsp for garnish)
• 1/4 cup Greek yogurt
• 1 lemon (zested + juiced)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Fresh mint leaves (for garnish)

Instructions

1. Preheat oven to 425°F. Scoop flesh from eggplant halves, leaving 1/2-inch shells. Dice scooped flesh.
2. Toss eggplant shells with 1 tbsp olive oil, salt, and pepper. Roast cut-side up for 15 minutes.
3. Sauté ground turkey with dukkah and smoked paprika in remaining oil until browned.
4. Add diced eggplant flesh; cook 5 minutes until tender. Stir in quinoa and roasted peppers.
5. Whip feta, Greek yogurt, lemon zest, and 1 tbsp lemon juice until smooth.
6. Fill roasted eggplant shells with turkey-quinoa mixture. Top with whipped feta.
7. Broil 3 minutes until feta gets golden specks.
8. Garnish with mint, extra dukkah, and lemon wedges.

Chef's Note

Boost dukkah's crunch by toasting 2 tbsp extra with olive oil before garnishing!

Make-Ahead Tips

Store filling separately for 3 days; assemble before baking.

Substitutions

Swap turkey for lentils; use labneh instead of feta for dairy-free.