Prep 50 mins
Cook 30 mins
This is delicious as well as healthy. Although you can use lean ground beef in the recipe, lean ground turkey works beautifully. Grated Parmesan or Romano cheese is optional but adds to the taste. Enjoy!
- 1 large eggplant
- 2 tablespoons butter (optional) or 2 tablespoons margarine (optional)
- 1 cup onion, diced
- 1 cup fresh mushrooms, diced
- 1⁄2 teaspoon chervil
- 1 1⁄2 teaspoons basil
- 1⁄2 teaspoon fresh ground black pepper
- 1 lb lean ground turkey
- 1⁄4 cup no-added-salt tomato paste
- 1⁄4 cup wheat germ (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons parmesan cheese (optional) or 2 tablespoons romano cheese, grated (optional)
- Preheat oven to 350 degrees F.
- Rinse eggplant and cut in half lengthwise.
- Remove pulp, leaving 1/2 inch of outer shell.
- Dice pulp and set in a bowl.
- Place butter or margarine, if used, in large, heavy skillet or nonstick skillet over medium-high heat.
- Add onion, mushrooms, seasonings, and meat.
- Saute, stirring constantly, 8 to 10 minutes or until meat begins to brown.
- Stir in tomato paste, wheat germ if used, and eggplant pulp.
- Cook 5 minutes, or just until warm.
- Lightly spray an ovenproof dish large enough to hold two eggplant shells with vegetable oil.
- Spoon meat mixture into each eggplant shell and place in prepared dish. Bake 20 to 30 minutes. Remove from oven.
- If desired, sprinkle some freshly grated Parmesan or Romano cheese on top of each eggplant half before serving. Then sprinkle chopped fresh parsley on top of each.
I really liked this recipe, but I made a few changes to it too. I cut the eggplant into pretty small cubes, like 1/4 inch. I soaked the cut eggplant and the outer shells in a bowl of heavily salted water to take out some of the bitterness. I also used canned mushrooms instead of fresh, I just didn't add them as early in the recipe, but they tasted great. Also, I used the paste but I added a can of tomato sauce, and garlic, to give it more of a saucy-ness. I also added a lot of salt, pepper and other italian seasonings. Then I added cheddar cheese to the top of the mixture about 5 minutes before it was done baking. I really loved the flavor of this recipe. I served it over pasta for an italian kick. It was a great way to work eggplant into a meal without all the weird mushy-ness. For an easier version, you could just peel the eggplant and cut up all of it and mix it in the same way.
I don't know what happened; maybe the eggplant needed to cook a lot longer than it said. Also, the amount of tomato paste needs to upped. Pasta sauce might be better. Don't know if I'll try again.