Turkey-Stuffed Eggplant

Enjoy this free sample recipe from Almanac Cooking Fresh!

Note: The stuffing used to fill eggplant could also be used to fill tomatoes or peppers.


2 medium eggplants
6 tablespoons (3/4 stick) butter
1 pound mushrooms, diced
2 onions, diced
2 cups diced cooked turkey
1/4 cup dry white wine
salt and pepper, to taste
1/4 cup grated cheese
chopped fresh oregano, for garnish


Preheat the oven to 400ºF. Grease a cookie sheet. Cut the eggplants in half lengthwise and carefully scoop out the pulp. Dice the pulp and set aside. In a skillet over medium heat, melt the butter. Add the diced eggplant pulp, mushrooms, and onions and saute for 15 minutes, or until the vegetables are soft. Add the turkey and stir to blend. Add the wine and season with salt and pepper. Spoon the mixture into the eggplant shells, mounding it above the shell rims, if necessary. Place the shells on the cookie sheet. Sprinkle the shells with cheese and bake for 15 minutes. Garnish with oregano.


4 servings

Preparation Method

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