Eggplant Sloppy Joes

I don’t always eat gluten free, but when I do, I like to get really creative with it. I’ve experimented with quite a few veggie-for-bread swaps, as you can see on the site, but I must say this one turned out far better than I ever expected. The consistency of the eggplant held up perfectly against the unruliness of the sloppy joe insides and made for a very clean, sophisticated meal.

Ingredients

• 2 large eggplants
• 1 medium brown onion, chopped
• 1lb lean ground turkey
• 1 jar of your favorite marinara sauce
• olive oil
• garlic powder
• salt and pepper to taste

Order of OperEATions

1. Preheat oven to 425F
2. Place the eggplant on its side and slice 1/2” rounds until you reach the other end
3. Spray or lightly brush both sides of your eggplant rounds with olive oil and sprinkle with salt, pepper, and garlic powder. Place on non-stick baking surface and place in the oven to roast. After about 10 minutes it should be ready to flip, if so, do so, and finish with another 12 minutes or so on the other side.
4. As the eggplant is roasting, heat some olive oil in a large skillet. Once hot, throw in the chopped onion and stir occasionally until the onion has softened and turned translucent. Add in the turkey and more spices and cook for about 12 minutes on medium heat.
5. When the turkey is cooked all the way through, stir in the marinara sauce until you reach the desired sloppy joe consistency.
6. Once the eggplant is done cooking, allow it to cool for a few minutes then start building your joes!