Turkey-Stuffed Eggplant
Enjoy this recipe from Almanac Cooking Fresh.
Note: The stuffing used to fill eggplant could also be used to fill tomatoes or peppers.
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.
Yield:
Makes 4 servings.
Preparation Method
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Course
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Reader Comments
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what kind of cheese & shredded or grated?
sounds like a great recipe . But.. (see the subject line)
eggplant recipe
Hi, Richard. This recipe comes from an older cooking magazine we published called Cooking Fresh. The link at the top used to take you to our store where you could buy it. Thanks for pointing this out so we could fix it. And the recipe is quite good–while promoting the recipe collection we made it several times. Wholesome and delicious! We hope you enjoy it, too.