Greek-Style Stuffed Eggplant
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Greek-Style Stuffed Eggplant calories by ingredient
Introduction
This is a half eggplant stuffed with a savory mixture of tomatoes, ground turkey, yogurt, and a variety of spices. The yogurt makes the dish seem far more decadent than it is. Be warned- this may be a one-serving recipe, but it is a BIG serving! You'll be very full. This is a half eggplant stuffed with a savory mixture of tomatoes, ground turkey, yogurt, and a variety of spices. The yogurt makes the dish seem far more decadent than it is. Be warned- this may be a one-serving recipe, but it is a BIG serving! You'll be very full.Number of Servings: 1
Ingredients
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1/2 a medium-sized eggplant (about six inches long)
2.5 ounces ground turkey
1/4 cup nonfat yogurt
1 oz Portabella mushrooms, chopped (approx. 1 mushroom)
1 medium tomato
1 Tbsp chopped shallots (onion will also work)
1 clove garlic
5 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 juice
1 Tbsp olive oil
1 tsp paprika
Salt and pepper to taste
Directions
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.