Smoky Turkey-Feta Stuffed Eggplant with Roasted Vegetables

Steps

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
2. Scoop the flesh from the eggplant halves, leaving a 1/2-inch shell; chop the scooped flesh and set it aside.
3. On the sheet pan, toss the potato and carrot with one third of the olive oil, half of the smoked paprika, half of the salt and half of the black pepper; spread them to the outer edges.
4. Brush the eggplant shells with another third of the olive oil, set them cut side up in the center of the pan, and roast everything for 20 minutes.
5. Meanwhile, heat the remaining third of the olive oil in a skillet over medium-high heat, add the onion and chopped eggplant flesh, and cook 6 minutes until soft.
6. Add the garlic and ground turkey and cook, breaking it up, until no pink remains, about 6 minutes.
7. Stir in the tomato paste, the remaining half of the smoked paprika, the cumin, the oregano, the remaining half of the salt and the remaining half of the black pepper, then add the diced tomatoes and simmer 4 minutes until thick. Check that the turkey reaches 165°F (74°C).
8. Take the pan from the oven, stir the potatoes and carrots, and spoon the turkey filling into the eggplant shells.
9. Scatter the feta over the stuffed eggplant and roast 15–20 minutes more, until the eggplant is tender and the potatoes are golden.
10. Drizzle the lemon juice over everything, sprinkle with the mint and serve one eggplant half with vegetables per plate.