A 30/10 Recipe...

Karnıyarık

(Turkey Stuffed Eggplant)

RECIPE SUMMARY

 

Karnıyarık (Turkey Stuffed Eggplant)

Makes 2 Servings: Counts towards 2 cup Vegetables (½ cup restricted vegetables), 2 tablespoons Oil, 1 Serving Meat

 

INGREDIENTS

 1 Eggplant, halved
 2 tablespoon Olive oil
 2 tablespoon Onion, chopped
 1 Clove of Garlic, minced
 Sea salt & Pepper, to taste
 12 oz. Ground Turkey
 1 cup Diced tomatoes
 2 tablespoons Flat leaf Parsley

 

DIRECTIONS

1

Preheat the oven to 350.

2

Half the eggplant lengthwise and prick all over with a fork; coat with olive oil, place on a baking sheet and cook for 30-35 minutes, or until they are very soft.

3

Meanwhile, sauté the onion and garlic for about 5 minutes or until it is just getting color.

4

Add the ground turkey and cook while breaking the meat up into pieces and it is no longer pink. Add the tomatoes and cook until they are soft.

5

Reduce the heat and cook until a thick sauce forms.

6

Add minced parsley and remove from heat

7

Remove the eggplants from the oven and split the eggplant lengthwise about halfway through. Once the eggplants are cool enough to handle, squeeze the two ends just as you would a baked potato.

8

Spoon the turkey mixture into the eggplant until it is evenly divided.

9

Return the eggplant to the oven and cook until the eggplant and meat start to brown, about 15 minutes.

 

Ingredients

 1 Eggplant, halved
 2 tablespoon Olive oil
 2 tablespoon Onion, chopped
 1 Clove of Garlic, minced
 Sea salt & Pepper, to taste
 12 oz. Ground Turkey
 1 cup Diced tomatoes
 2 tablespoons Flat leaf Parsley

Directions

1

Preheat the oven to 350.

2

Half the eggplant lengthwise and prick all over with a fork; coat with olive oil, place on a baking sheet and cook for 30-35 minutes, or until they are very soft.

3

Meanwhile, sauté the onion and garlic for about 5 minutes or until it is just getting color.

4

Add the ground turkey and cook while breaking the meat up into pieces and it is no longer pink. Add the tomatoes and cook until they are soft.

5

Reduce the heat and cook until a thick sauce forms.

6

Add minced parsley and remove from heat

7

Remove the eggplants from the oven and split the eggplant lengthwise about halfway through. Once the eggplants are cool enough to handle, squeeze the two ends just as you would a baked potato.

8

Spoon the turkey mixture into the eggplant until it is evenly divided.

9

Return the eggplant to the oven and cook until the eggplant and meat start to brown, about 15 minutes.

Karnıyarık

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