
Caption
Turkey-stuffed eggplant.
Photo Credit
Becky Luigart–Stayner
Yield
Makes 4 servings.
Category
Course
Preparation Method
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
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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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