truff kitchen

Eggplant Boats

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Cook Time

1 hour and 5 minutes

Prep Time

20 minutes

Servings

4

Ingredients

Ground Turkey Mixture:

2 tablespoons olive oil

1 lb. ground turkey

1 cup cremini mushrooms, sliced

5 oz. baby spinach

4 garlic cloves, peeled and minced

1 teaspoon Italian seasoning

1 teaspoon salt

Ricotta Filling:

2 cups ricotta

1/2 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

Pinch crushed red pepper flakes

2 medium eggplant, split lengthwise

1 jar TRUFF Marinara Sauce

1 cup shredded mozzarella

Fresh basil, for garnish

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Eggplant Boats

Staying on track with healthy meals can be a challenge on busy weeknights, but our veggie and protein-packed eggplant boats are here to solve that problem.

These veggie boats are filled with a combination of ground turkey, mushrooms, spinach, ricotta, parmesan, mozzarella cheese, and our fan-favorite TRUFF Marinara sauce to create a delectable and nutritious meal.

Add this recipe to your weekly rotation for a healthy, craveable go-to meal!

 Instructions

  1. Preheat the oven to 350°F.

  2. Heat one tablespoon of oil in a skillet.

  3. Add the ground turkey, and sautĂš until browned, about five minutes.

  4. Remove turkey and set aside.

  5. Add the remaining tablespoon of oil to the skillet and once hot, add the mushrooms.

  6. Sauté the mushrooms until lightly browned, about five minutes.

  7. Add spinach and continue to sauté until wilted, about two minutes.

  8. Return the turkey to the skillet, stir to combine with the veggies, and season with Italian seasoning, salt, and pepper.

  9. Continue to cook for one minute more.

  10. Remove the skillet from the heat and set aside.

  11. Place ricotta, parmesan, salt, pepper, and crushed red pepper in a bowl, stir to combine.

  12. Scoop out the center of the eggplant, leaving approximately 1/2-inch around the edges and bottom.

  13. Divide the ricotta cheese mixture between the eggplant.

  14. Top the ricotta with the ground turkey and veggie mix, distributing evenly.

  15. Pour TRUFF Marinara Sauce into the bottom of a baking dish, spreading out in an even layer.

  16. Place the stuffed eggplant in the sauce and sprinkle with mozzarella.

  17. Cover the casserole with aluminum foil and bake for 35 minutes.

  18. Remove the foil and increase the oven’s temperature to 425°F, baking the casserole for another 15 minutes, until the topping is lightly golden and the eggplant is tender.

  19. Remove from the oven and divide the stuffed eggplant and sauce between plates.

  20. Garnish with fresh basil before serving.

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