Moroccan-Inspired Stuffed Eggplant


8 Indian Eggplants (you can substitute baby eggplants)
4 oz. Ground Turkey
1/2 cup Red Onion (chopped)
1 Garlic Glove (grated)
1 tsp. Fresh Ginger (grated)
1 tsp. Beef Bouillon
1 tbsp. White Cooking Wine
1/8 tsp. All Spice
1/8 tsp. Cinnamon
1/8 tsp. Sweet Paprika
1/4 tsp. Cumin
1/4 tsp. Coriander
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder
1/2 tsp. Kosher Salt
Pepper to Taste
1 tbsp. Cilantro (chopped)
1 tsp. Lemon juice
1 tbsp. Olive Oil
1 tbsp. Sesame seeds

Preheat oven to 375°

Lets start by preparing a bowl with salted water to place our eggplants once they have been cut. (This will prevent them from turning brown before cooking.)  Cut the stem ends of your eggplant, then with a small melon scoop take out the insides being sure not to go all the way through the bottom. Leave about a 1/8" of flesh on the inside. Place them in the water after they are hollowed out.  Chop up the flesh that was removed and reserve to add to the filling.
Now in a small bowl combine all of your dry spices along with the beef bouillon.  To a hot skillet, add the olive oil, then onions.  Saute for 1 to 2 minutes until onions are soft, reduce heat to medium and add garlic and ginger. Saute for another minute then add the ground turkey.  To the turkey add half of your spice mixture.  Once the turkey has cooked add the reserved eggplant flesh and the rest of your dry spice mixture.  Add the cooking wine and cook until the eggplant is tender, about 5 minutes.  Once the eggplant has cooked take the mixture off the heat. You can now add the cilantro and lemon juice.
Remove the eggplants from the water and dry them off with paper towel.  With a teaspoon fill your eggplants without pushing it down too much. If after you have filled them all you still have filling left, then you can go back and add more.  Add your sesame seeds to a small plate and dip the stuffed end of each eggplant in them. Now place them in an 8 x 10 glass dish (spray the bottom with a little olive oil spray).  If you like add a spritz of olive oil spray to the top of each eggplant and sprinkle a little kosher salt on top.

Bake for 40 minutes.

I hope you all enjoy this one. I know I did!

*If you don't like it spicy, cut back a little bit on the fresh ginger.


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