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Stuffed Creole Eggplant

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  Eggplants 2 Small
  Lite salt 1⁄2 Teaspoon
  Liquid butter buds 4 Tablespoon
  Ground white turkey 1⁄2 Pound, grind (Fresh, Grind Yourself Or Have Butcher Grind It For You)
  Garlic 1 Clove (5 gm), crushed
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Finely chopped green pepper 1⁄4 Cup (4 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Canned tomatoes 1 Pound, undrained (1 Can)
  Dried thyme leaves 1⁄4 Teaspoon
  Tabasco 1⁄2 Teaspoon
  Grape nut cereal 1⁄2 Cup (8 tbs)
  Crushed seasoned cubed style stuffing 1⁄2 Cup (8 tbs) (Pepperidge Farms)
  Fat free chicken broth 1⁄4 Cup (4 tbs)

Wash eggplants; cut in half lengthwise.
Place eggplants in 1 inch of water in pan and bring to a boil; simmer, covered, 15 minutes.
Drain; cool.
Preheat oven to 375° F.
Carefully scoop out pulp from eggplant halves, leaving 1/4-inch-thick shell.
Dice pulp.
In fat-free chicken broth saute onion, garlic, green pepper, and celery; cook over low heat, about 5 minutes.
Cook ground turkey in microwave in a medium bowl covered with waxed paper.
Cook on high about 3-5 minutes.
Stir and break into small pieces.
Cook longer if necessary.
Drain and set aside.
Stir tomatoes, 1/2 tsp.lite salt (optional), thyme, and Tabasco into onion mixture.
Stir in cooked ground turkey.
Remove from heat.
Add eggplant pulp and Grape-Nuts.
Spoon mixture into eggplant shells.
Place in shallow baking pan.
Combine crushed stuffing cubes and 4 Tbs.liquid Butter Buds; sprinkle over stuffed eggplants.
Bake uncovered, about 45-50 minutes, or until hot and bubbly.

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Stuffed Creole Eggplant Recipe