Stuffed goodness

This is probably gonna be the best way to get my veggies from now on..

This is a twist on this recipe. I started cooking before I could find it again and I ended up doing without some ingredients….

The cast:

– 2 eggplants..medium sized

– 1 package ground turkey, lean

– 1 medium onion, diced

– 2 cloves of garlic

– 2 tbsp tomato paste

– 1 tbsp butter (I use butter alternative…great taste nowhere near the calories)

– 2 handful grape tomatoes

– Crumbled feta cheese 

– Spices: salt, pepper, cumin, red pepper flakes, all spice, garam masala, cinnamon, nutmeg, thyme

Start by halving the eggplants lengthwise….scoop out the middle and dice that…

Turn on the oven…375 degrees

In a large skillet, heat the butter, then add the onions. 

Let the onions soften for a couple of minutes then add the garlic

After about another minute, add the diced eggplant hearts….

after yet another minute (see the pattern?) add the ground meat…..break it up with the spoon…..add the spices and leave on medium high heat for a bit…

Get the eggplants ready by putting aluminum foil in a baking dish and spraying some olive oil in there…..set the eggplant halves

Wash and half the grape tomatoes…by now the meat mixture should have some liquid in there…add in the tomato paste and mix….then add the grape tomatoes..

Let it all cook until the liquid is all gone..

Spoon the filling in the eggplants, and top with the feta cheese…

Put it all in the oven till the cheese has browned a bit and the eggplant shells are soft…

Place in plate….bring a spoon and a knife….enjoy!!!!

PS: I’m gonna miss experiments like this when Lent starts and all I have to play with is lentils, veggies and….beans…..sigh….

Tomorrow, I plan beef straganoff in the crock pot…we’ll see if it’ll be worth a post 😉


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