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Culinary Recipes

 Greek stuffed Eggplant

Ingredients:

1- long Japanese or regular eggplant

1 Lb. Ground turkey

1/2 med. onion, or 1 small-chopped

diced yellow or red peppers-chopped

1 garlic clove-minced

oil for the dish

salt, pepper, and LOTS of dried or fresh Oregano (~1 Tbsp dried)

                                             Small can tomato sauce

                                             shredded Mozzarella cheese

Method:

-Grease a small glass dish that will fit your eggplant lengthwise. Grease lightly with olive oil. 

-Preheat oven to 350. 

-Cut eggplant in half lengthwise. Scoop out the middle, (retain this!) leaving a lovely eggplant boat. Rub a bit of oil on the skin side and place boat-side up in the dish. Mince eggplant. 

-In a skillet or pan, heat 1 tsp. olive oil in pan. Add onions and saute until soft. Add garlic and continue to cook another minute or so. Add peppers and remaining minced eggplant. Cook and stir another few minutes.  Add ground turkey and mix up to break meat up and blend with onions and garlic. Add salt, pepper, and oregano. Cook until turkey is no longer pink, and cooked through. Remove from heat.

-Stuff filling into hollowed out eggplant cavity. Top with tomato sauce, and then cheese. Bake in oven until sauce is bubbly and cheese is melted and slightly browned, about 20 minutes. (Depends on size of eggplant or how crowded the pan). 

-Let sit 5 minutes and Enjoy!




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