(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
DIRECTIONS
Preheat the oven to 350.
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.
Meanwhile, sauté the onion and garlic for about 5 minutes or until it is just getting color.
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.
Reduce the heat and cook until a thick sauce forms.
Add minced parsley and remove from heat
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.
Spoon the turkey mixture into the eggplant until it is evenly divided.
Return the eggplant to the oven and cook until the eggplant and meat start to brown, about 15 minutes.
Ingredients
Directions
Preheat the oven to 350.
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.
Meanwhile, sauté the onion and garlic for about 5 minutes or until it is just getting color.
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.
Reduce the heat and cook until a thick sauce forms.
Add minced parsley and remove from heat
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.
Spoon the turkey mixture into the eggplant until it is evenly divided.
Return the eggplant to the oven and cook until the eggplant and meat start to brown, about 15 minutes.