Healthy Baked Stuffed Eggplant
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 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)
directions
- 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.
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Reviews
-
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.
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