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.