Greek-Style Stuffed Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 a medium-sized eggplant (about six inches long)2.5 ounces ground turkey1/4 cup nonfat yogurt1 oz Portabella mushrooms, chopped (approx. 1 mushroom)1 medium tomato1 Tbsp chopped shallots (onion will also work)1 clove garlic5 leaves fresh basil (about 1 tsp dried)1 tsp fresh oregano (dried will work)3 sprigs fresh thyme (1/2 tsp dried)1 wedge's yield of lemon juice1 Tbsp olive oil1 tsp paprikaSalt and pepper to taste
Preheat your oven to 350 degrees.
Scoop out the flesh of the eggplant half, picking out as many seeds as possible and dicing the rest. Set aside the flesh and place the shell (should be about 1/4" thick) in a baking dish.
In a heavy skillet, heat the olive oil, diced garlic, and chopped shallots for approximately one minute. Add the turkey and cooked until browned.
Add eggplant flesh, tomatoes, mushrooms, basil, oregano, thyme, paprika, and lemon juice. Cook for 5 minutes, stirring frequently.
Remove from heat and add the yogurt. Stir well. Transfer this mixture to the eggplant shell, and place the baking dish in the oven for 30 minutes. Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user BELLICOSA.
Scoop out the flesh of the eggplant half, picking out as many seeds as possible and dicing the rest. Set aside the flesh and place the shell (should be about 1/4" thick) in a baking dish.
In a heavy skillet, heat the olive oil, diced garlic, and chopped shallots for approximately one minute. Add the turkey and cooked until browned.
Add eggplant flesh, tomatoes, mushrooms, basil, oregano, thyme, paprika, and lemon juice. Cook for 5 minutes, stirring frequently.
Remove from heat and add the yogurt. Stir well. Transfer this mixture to the eggplant shell, and place the baking dish in the oven for 30 minutes. Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user BELLICOSA.
Nutritional Info Amount Per Serving
- Calories: 376.0
- Total Fat: 19.8 g
- Cholesterol: 51.2 mg
- Sodium: 123.2 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 9.5 g
- Protein: 22.4 g
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