Baked tacos are fantastic. More than the sum of their parts, you know? Something magical and transformative happens when you bake tacos in the oven.

I had half an eggplant to use up, and baked tacos are always a fantastic way to “hide” vegetables so my kids will happily eat it without realizing they’re eating a bunch of eggplant. Any kind of lean ground meat works well, so I decided to do ground turkey this week.

Print Recipe

Turkey and Eggplant Baked Tacos

Servings: 4

Ingredients

8 crunchy taco shells
½ tablespoon olive oil
½ eggplant (chopped into ½" pieces)
½ onion (chopped)
2 garlic cloves (minced)
12 ounces 93% lean ground turkey
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon cumin powder
⅛ teaspoon salt
4 ounces shredded cheddar cheese
1 avocado
½ cup Greek yogurt
½ cup cherry tomatoes

Instructions

Preheat the oven to 400 °F. Lightly spray a baking dish with nonstick spray.
Heat the olive oil in a skillet over medium heat.
Cook the eggplant, onion, and garlic for about 3 minutes, until they just start to soften.
Add the turkey and continue to cook until it's no longer pink.
Stir in the spices and salt, continue to cook for 1 more minute before removing the skillet from the heat.
Arrange the taco shells in the baking dish. Spoon the turkey mixture evenly into each taco shell. Top evenly with the shredded cheese.
Put the baking dish in the oven and bake for about 15 minutes, until the cheese is bubbling and the taco shells are lightly toasted.
Top the tacos with avocadoes, yogurt and tomatoes. Enjoy!

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