My 3-year-old actually licked his bowl clean! I was hoping to have leftovers for lunches but they wiped it all out!

Ingredients Quantity
Small eggplants 3-4
Lean ground turkey 1 lb
Pecorino Romano cheese 1 1/2 cups
Tomato, chopped 1 medium
Onion, diced 1 small
Garlic, minced 2 cloves
Egg, beaten 1
Olive oil 4 tablespoons
Tomato paste 2 tablespoons
Dried basil 2 teaspoons
Dried oregano 1 teaspoon
Red chili flakes (optional) 1-2 teaspoons
Kosher salt and fresh ground pepper To taste
Prepare the Eggplants
Preheat Oven: Preheat your oven to 375°F (190°C).
Slice Eggplants: Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern.
Hollow Out: Carefully hollow out the flesh of each eggplant half to create boat-like shapes.

Season: Brush the inside of each eggplant boat with olive oil, sprinkle with salt and pepper, and place them on a baking sheet.
Bake: Bake the eggplant boats for 15-20 minutes until slightly softened.
Prepare the Turkey Stuffing
Cook Turkey: Heat olive oil in a skillet, sauté onion and garlic, then add ground turkey and cook until browned.
Add Flavorings: Stir in chopped tomato, tomato paste, herbs, and seasoning. Cook for an additional 2-3 minutes.
Combine Ingredients: Transfer the turkey mixture to a bowl, add beaten egg and Pecorino Romano cheese, and stir until well combined.
Stuff and Bake the Eggplant Boats
Fill Eggplant Boats: Spoon the turkey mixture evenly into each eggplant boat.
Bake: Return the stuffed eggplant boats to the oven and bake for 20-25 minutes until tender.
Garnish with fresh herbs and serve hot, accompanied by a side salad or grains for a complete meal.

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