Stuffed Creole Eggplant
|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|
|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.
Preheat oven to 375° F.
Carefully scoop out pulp from eggplant halves, leaving 1/4-inch-thick shell.
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.
Serving size: Complete recipe
Calories 1237 Calories from Fat 244
% Daily Value*
Total Fat 29 g44.2%
Saturated Fat 5.6 g28%
Trans Fat 0.6 g
Cholesterol 179.2 mg59.7%
Sodium 2813.9 mg117.2%
Total Carbohydrates 197 g65.6%
Dietary Fiber 37.3 g149.1%
Sugars 30.1 g
Protein 69 g138.6%
Vitamin A 155.5% Vitamin C 257.1%
Calcium 38.7% Iron 122.8%
*Based on a 2000 Calorie diet