Return to Content

Turkey-Stuffed Eggplant

Turkey-Stuffed Eggplant
0 votes, 0.00 avg. rating (0% score)
by
Turkey-Stuffed Eggplant

Yield: 4 servings

Use this stuffing to fill tomato or pepper shells as well.

Ingredients:

  • 2 medium eggplants
  • 6 tablespoons (3/4 stick) butter
  • 1 pound mushrooms, diced
  • 2 onions, diced
  • 2 cups diced cooked turkey
  • 1/4 cup dry white wine
  • salt and pepper, to taste
  • 1/4 cup grated cheese
  • chopped fresh oregano, for garnish

Instructions:

Preheat the oven to 400 degrees F. Grease a cookie sheet. Cut the eggplants in half lengthwise and carefully scoop out the pulp. Dice the pulp and set aside. In a skillet over medium heat, melt the butter. Add the diced eggplant pulp, mushrooms, and onions and saute for 15 minutes, or until the vegetables are soft. Add the turkey and stir to blend. Add the wine and season with salt and pepper. Spoon the mixture into the eggplant shells, mounding it above the shell rims, if necessary. Place the shells on the cookie sheet. Sprinkle the shells with cheese and bake for 15 minutes. Garnish with oregano.

Updated Monday, January 24th, 2011

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.