Name: Turkey-Stuffed Eggplant
Yield: Makes 4 servings.
Cuisine: Vegetables
Ingredients: 2 medium eggplants; 6 tablespoons (3/4 stick) butter; 1 pound mushrooms, diced; 2 onions, diced; 2 cups leftover diced cooked turkey; 1/4 cup dry white wine; salt and freshly ground black pepper, to taste; 1/4 cup shredded grated cheese; chopped fresh oregano, for garnish

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Looking for new ways to cook and eat eggplant? Stuff it! Cheese, veggies, and turkey fill these eggplant boats to offer a hearty and nutritious dinner. The stuffing could also be used to fill tomatoes or peppers. This recipe comes from our best-selling Cooking Fresh cookbook.

Turkey-stuffed eggplant.

Becky Luigart–Stayner

Photo Credit:

Becky Luigart-Stayner

Ingredients

2 medium eggplants

6 tablespoons (3/4 stick) butter

1 pound mushrooms, diced

2 onions, diced

2 cups leftover diced cooked turkey

1/4 cup dry white wine

salt and freshly ground black pepper, to taste

1/4 cup shredded grated cheese

chopped fresh oregano, for garnish

Instructions

Preheat the oven to 400ºF. Grease a baking sheet.

Cut eggplants in half lengthwise and carefully scoop out pulp. Dice pulp and set aside.

In a skillet over medium heat, melt the butter. Add diced eggplant pulp, mushrooms, and onions and sauté for 15 minutes, or until the vegetables are soft. Add turkey and stir to blend. Add wine and season with salt and pepper.

Spoon mixture into eggplant shells, mounding it above the shell rims, if necessary. Place shells on prepared baking sheet. Sprinkle with cheese and bake for 15 minutes. Garnish with oregano.