Caption
Turkey-stuffed eggplant.
Photo Credit
Becky Luigart–Stayner
Yield
Makes 4 servings.
Category
Course
Preparation Method
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.
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 cheese
chopped fresh oregano, for garnish
Instructions
Preheat 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 butter. Add diced eggplant pulp, mushrooms, and onions and sauté for 10 minutes, or until 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.
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Does the cooked stuffing mixture contain apples? In the photo it looks like there are apple pieces.
Hi, Mark. What you are seeing in the photo is the eggplant that you scoop out and chop.
Do you scoop the pulp from raw eggplant? Haven’t tried it. Wondering if 15 minutes is long enough cooking time to roast the raw eggplant?
Hi, Donald. Yes, after you slice open the raw eggplant you scoop it out and dice it into small pieces. After cooking it for 15 minutes in the pan, note that you then bake it for 15 more minutes.
sounds like a great recipe . But.. (see the subject line)
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