Baled Stuffed Eggplant

Baled Stuffed Eggplant
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 705.4
  • Total Fat: 26.3 g
  • Cholesterol: 204.0 mg
  • Sodium: 1,984.7 mg
  • Total Carbs: 60.4 g
  • Dietary Fiber: 20.7 g
  • Protein: 70.7 g

View full nutritional breakdown of Baled Stuffed Eggplant calories by ingredient
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Adapted from Shadybrook Farms Recipe Adapted from Shadybrook Farms Recipe
Number of Servings: 1


    10 oz (1/2 package) Shadybrrok Farms Italian Seasoned Ground Turkey
    1 small long eggplant, cut in half lengthwise. carefully remove pulp leaving 1/2 inch shell. Dice pulp.
    1/2 c chopped onion
    4 oz mushrooms , chopped
    1/2 c red pepper chopped
    4 tbsp Trader Joes (Giottos) Brushetta
    1/4 Whole Wheat english muffin, processes to crumbs (3 tbsp)
    1 tsp dried italian seasoning
    1/2 tsp garlic powder
    1/2 tsp salt
    1/4 tsp black pepper

    1 tbsp grated parmeson, fresh or dried
    pinch italian seasoning or any dried herb like thyme


1. In a nonstick skillet pan, brown turkey, onion, red pepper, mushrooms, garlic, salt, and pepper until turkey no longer pink.
2 Add Brushetta, diced eggplant pulp, italian seasoning and muffin crumbs. Cover and cook over low heat 5-10 minutes until pulp is cooked down (no longer white).
3. Spoon mixture evenly into the 2 eggplant shells. Place in baking plan sprayed with oil. Top with parmesan cheese herb mixture.
4. Bake at 350 for 20 minutes.

Serving Size: makes 4 servings of 1/2 eggplant

Number of Servings: 1

Recipe submitted by SparkPeople user JORDEE54.

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