Slow Cooker Stuffed Eggplant

Serving 4 people

160 min


  • bread crumbs 6 tablespoons Italian-style dried bread crumbs
  • eggplants 2 medium eggplants
  • garlic 1 clove garlic, minced
  • ground pepper Salt and fresh ground black pepper to taste
  • lean ground turkey 1 lb lean ground turkey
  • nonfat greek yogurt ½ cup plain nonfat Greek yogurt
  • onion 1 medium onion, chopped
  • parmesan cheese 3 tablespoons grated Parmesan cheese
  • red bell pepper 1 large green or red bell pepper, chopped (I used red)
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How to make it

  1. In a large skillet over medium-high heat, brown the turkey with the chopped onion and garlic.
  2. Adding a good sprinkling of salt and pepper as it's cooking.
  3. Cut eggplants in half lengthwise. Using a melon baller, scoop out eggplant flesh, leaving about ½" border around each one.Chop eggplant flesh and add to turkey, along with the chopped pepper.Cook until eggplant and peppers soften, stirring frequently.
  4. Remove skillet from heat and stir in bread crumbs and yogurt. Taste and adjust seasoning, adding a little salt and pepper, if you think it needs it.Spoon turkey mixture into halved eggplant.
  5. Place stuffed eggplant halves into large oval crock pot that has been coated with cooking spray.Top each half with a sprinkle of Parmesan cheese.Cover and cook on LOW for 2-4 hours, until eggplant is tender.