Ground Turkey Stuffed Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Garlic, 2 clovesMushrooms, fresh, 1 cup, pieces or slicesOregano, ground, 2 tbspPepper, black, 1 tbspRed Ripe Tomatoes, 1 cup cherry tomatoesEggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb *Turkey, Ground turkey, 93% lean, 8 oz Bread, wheat (including toast), 2 sliceBasil, 1 tbspOlive Oil, 2 tbspScallions, raw, 3 small (3" long)
Preheat oven to 400 degrees farenheit. Add one tablespoon of olive oil to a non-stick, medium sized skillet. Into the oil, saute garlic and scallions together. In a separate skillet, add pepper to turkey and cook on low setting, turning occasionally. While these are slowly saute-ing, cut eggplants in half length-wise and hollow out eggplants. This is easiest with a mellon baller, but I have done it with a little more difficulty with a knife. Be sure not to cut the skin. Then add mushrooms and eggplant into the saute-ing garlic/scallion. Cook until eggplant is tender. Add tomates and cook until tomatoes are soft. Then, add cut up slices of bread, bread sliced in to pieces smaller than a square inch. Add pre-prepared turkey into skillet with vegetables. Add oregano and basil. Prepare a cookie sheet with eggplant skins laid out. Put "filling" from the original skillet into the hollowed out shells and place in oven for 5 to 10 minutes, or, until the tops of the stuffing is brown. Then, enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user RIGGERONFIRE.
Number of Servings: 8
Recipe submitted by SparkPeople user RIGGERONFIRE.
Nutritional Info Amount Per Serving
- Calories: 135.1
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 61.6 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 4.8 g
- Protein: 8.2 g
Member Reviews