Microwave Turkey-Stuffed Eggplants
Source of Recipe
The National Turkey Federation
Recipe Introduction
Cooking times may vary slightly based on the power of your microwave, so check
every minute or so to make sure the eggplant is not overcooking.
Yield: Makes 6 Servings
List of Ingredients
1 large eggplant (about 2 pounds)
1 pound ground turkey
1/4 pound fresh mushrooms, coarsely chopped
1/2 cup chopped red or green bell pepper
2 cloves garlic, chopped
1 cup chopped onion
1 cup cooked bulgur
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 teaspoon salt
1/2 teaspoon pepper
2 cups plain yogurt
Recipe
1. Wash eggplant. Cut in half lengthwise. Remove pulp, leaving 1/2 inch of outer
shell; coarsely chop pulp. In a microwave-safe dish, combine turkey, mushrooms,
bell pepper, garlic, onion and chopped eggplant pulp. Cook on High for about 6
minutes, stirring once after 3 minutes or until turkey is no longer pink, Stir
in bulgur, parlsey, dill, salt and pepper.
2. Place eggplant shells in lightly greased microwave-safe casserole. Spoon meat
mixture into eggplant shells. Cover with plastic wrap and vent. Cook on High for
5 minutes, turn casserole, cook 5 minutes longer or until eggplant shells are
tender but not falling apart. To serve, cut into wedges and top with generous
spoonful of yogurt.
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