How to prepare eggplant stuffed with turkey and zucchini recipe

Cooking time 20 min + 25 min in the oven

Eggplant stuffed with turkey and zucchini

Serves 4


  • 500 g turkey cutlets
  • 4 eggplants
  • 1 zucchini
  • 1 basil plant
  • 100 g feta (block)
  • 375 g cherry tomato salsa (bottle)
  • 5 tablespoon olive oil
  • Mix of Provençal spices (mill) (mill)
  • salt and pepper

Nutrition: per serving

  • kcal415
  • fat21.8 g
  • saturatesn/a
  • carbs15.7 g
  • sugarsn/a
  • fibren/a
  • protein37.8 g
  • saltn/a


How to prepare eggplant stuffed with turkey and zucchini recipe
Quick recipe and guide on eggplant stuffed with turkey and zucchini recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.


Cut the cutlets into bite-sized pieces. Cisel the basil. Cut 1 slice in each aubergine lengthwise so you can hollow out them. Roughly chop half of the aubergine flesh (reserve the rest for soup, for example). Detail the unpeeled zucchini diced. Crumble the feta. Preheat the oven to 180 ° C.
1 Heat 1 tbsp. olive oil in a pan and sauté the cutlets about 6 min. Add salt
book and book
2 Heat 4 tbsp. olive oil in a saucepan and cook the eggplant and diced
ncourgette until they are tender. Add basil at the end of cooking. Season with salt, pepper and spices
nprovençales. Incorporate turkey pieces and cherry tomato salsa.
3 Stuff the eggplants from the mixture and put them in the preheated oven for 25 minutes. Out of the oven, crumble the feta
nap above and put a few moments under the grill.


Beer Omer Traditional Blond
Bière blonde strong not Wine Jean-Claude Mas
Syrah-Viognier Reserve
I.GP Pays d'Oc

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