Turkey-Stuffed Eggplant

Recipe for Turkey-Stuffed Eggplant
Becky Luigart-Stayner


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


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.


Makes 4 servings.



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