stuffed eggplant filling
- Number of Servings: 6
Ingredients
Onions, raw, 1 medium (2-1/2" dia) (remove)Green Peppers (bell peppers), 0.5 cup, chopped (remove)Garlic, 6 cloves (remove)Mushrooms, fresh, 1 cup, pieces or slices (remove)Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)Olive Oil, 4 tbsp (remove)Parmesan Cheese, grated, 1 cup (remove)Salt, 2 tsp (remove)White Rice, long grain, 2 cup (remove)Ground Turkey, 1 unit, yield from 1 lb raw (remove)Eggplant, fresh, 1 cup, cubes (remove)chicken stock, 1 14oz can.
cut a 1 pound eggplant in half lengthwise and scoop out the flesh. drizzle 1 tablespoon onver the two halves, thinly slice two cloves of garlic and divide between the halves. and bake at 350 for 30 min.
chop the eggplant flesh into cubes place in a bowl with water and a dash of salt, and allow to soak.
cook 1 cup of dry rice in 1 can of chicken stock until stock is absorbed.
coat a lagrge skillet with three tbls of oil, and sautee onions, diced bell peppers, thinly sliced carrot (peeled cut in quarters and thinly sliced into moon shapes), mushroomsand garlic. season to taste with salt and pepper. cook untill lightly carmelized. remove from skillet.
sautee ground turkey, season with salt and pepper, dried parsley, and rosemary untill browned. Add the vegatable mixture and rice still until well mixed. Add parmesan cheese.
spoon approx 2 cups of the mixture into each eggplant shell. and if desired top with mozzerrella cheese, and bake until chese is melted
Number of Servings: 6
Recipe submitted by SparkPeople user SPRINKLE65.
chop the eggplant flesh into cubes place in a bowl with water and a dash of salt, and allow to soak.
cook 1 cup of dry rice in 1 can of chicken stock until stock is absorbed.
coat a lagrge skillet with three tbls of oil, and sautee onions, diced bell peppers, thinly sliced carrot (peeled cut in quarters and thinly sliced into moon shapes), mushroomsand garlic. season to taste with salt and pepper. cook untill lightly carmelized. remove from skillet.
sautee ground turkey, season with salt and pepper, dried parsley, and rosemary untill browned. Add the vegatable mixture and rice still until well mixed. Add parmesan cheese.
spoon approx 2 cups of the mixture into each eggplant shell. and if desired top with mozzerrella cheese, and bake until chese is melted
Number of Servings: 6
Recipe submitted by SparkPeople user SPRINKLE65.
Nutritional Info Amount Per Serving
- Calories: 406.0
- Total Fat: 22.6 g
- Cholesterol: 71.4 mg
- Sodium: 1,620.9 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 1.6 g
- Protein: 28.2 g
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