Rachael Ray Quick Fakeout Stuffed Eggplant
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 454.9
- Total Fat: 16.3 g
- Cholesterol: 88.6 mg
- Sodium: 281.1 mg
- Total Carbs: 54.4 g
- Dietary Fiber: 18.5 g
- Protein: 31.3 g
View full nutritional breakdown of Rachael Ray Quick Fakeout Stuffed Eggplant calories by ingredient
Number of Servings: 4
Ingredients
-
Japanese Eggplant
Olive Oil
salt and pepper
ground turkey (can use lamb or beef)
onion
garlic
raisins
basil leaves
panko breadcrumbs
parsley leaves
pecorino or parigiano reggiano cheese
Directions
Cut 4 eggplants in half. Pour some EVOO on a rimmed baking sheet.Coat with cooking spray. Season halved eggplants with salt and pepper. Arrange cut side down. Roast until tender, about 20 minutes.
Peel remaining egglplant and dice into 1/2 inch pieces. In a large skillet over medium-high heat, add 1 Tablespoon of EVOO. Stir in the turkey, tomato sauce, onion, garlic, diced eggplant and raisins. Season with salt and pepper. Add a splash of white wine or stock and cook until the eggplant and onions are soft, about 8-10 minutes. Remove from heat and stir in basil.
While the meat cooks, melt the butter in a small skillet over medium heat. Add the breadcrumbs and toast until golden. Transfer to a bowl and cool. Mix in parsley and cheese. Add half to the meat.
Remove eggplant from oven. Flip and transfer to a serving platter. Top each halved eggplant with a mound of stuffing and sprinkle the remaining cheesy breadcups over the top before serving.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NCHEALTHY.
Peel remaining egglplant and dice into 1/2 inch pieces. In a large skillet over medium-high heat, add 1 Tablespoon of EVOO. Stir in the turkey, tomato sauce, onion, garlic, diced eggplant and raisins. Season with salt and pepper. Add a splash of white wine or stock and cook until the eggplant and onions are soft, about 8-10 minutes. Remove from heat and stir in basil.
While the meat cooks, melt the butter in a small skillet over medium heat. Add the breadcrumbs and toast until golden. Transfer to a bowl and cool. Mix in parsley and cheese. Add half to the meat.
Remove eggplant from oven. Flip and transfer to a serving platter. Top each halved eggplant with a mound of stuffing and sprinkle the remaining cheesy breadcups over the top before serving.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NCHEALTHY.