Korean Gochujang Turkey-Stuffed Eggplant Boats with Whipped Sesame Feta
Fuse Korean and Mediterranean flavors in these showstopping eggplant boats! Protein-packed ground turkey glazed in fiery-sweet gochujang sauce gets stuffed into roasted eggplant halves, then topped with a unique whipped feta-sesame cream. With minimal prep and bold flavors, this recipe satisfies both comfort food cravings and nutrition goals.
Ingredients
- 2 medium eggplants (halved lengthwise)
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 3 tbsp gochujang paste
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic (minced)
- 1/2 cup low-fat cottage cheese
- 1/4 cup crumbled feta cheese
- 1 tbsp toasted sesame seeds
- 1/4 cup chopped scallions
- 1 tsp sesame oil
Instructions
- Preheat oven to 425°F. Score eggplant flesh in crosshatch pattern, brush with olive oil, and roast cut-side up for 15 minutes.
- While eggplant roasts, brown ground turkey in skillet over medium-high heat until cooked through (5-7 minutes).
- Whisk together gochujang, soy sauce, rice vinegar, ginger and garlic in small bowl.
- Add gochujang mixture to cooked turkey, simmer 2-3 minutes until sauce thickens.
- Blend cottage cheese, feta, and sesame oil in food processor until smooth and whipped.
- Remove eggplant from oven. Gently press centers to create 'boats'.
- Divide turkey mixture among eggplant halves (about 3/4 cup per half).
- Dollop whipped sesame feta over turkey mixture, sprinkle with sesame seeds.
- Broil 2-3 minutes until edges are caramelized and cheese is slightly golden.
- Garnish with scallions and extra sesame seeds before serving.
Chef's Note
For extra crispy edges, pat eggplant dry with paper towels before oiling. Modern eggplant varieties are less bitter - skip salting to save time!
Make-Ahead Tips
Filling stores separately for 3 days. Assemble and broil just before serving.
Substitutions
Ground chicken for turkey, ricotta for cottage cheese, honey for gochujang sweetness adjustment.