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Turkey-Stuffed Eggplant

Turkey-stuffed eggplant. 

Photo Credit
Becky Luigart–Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 servings.
Category
Vegetables
Course
Main Dish
Preparation Method
Bake
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook

Looking for new ways to cook and eat eggplant? Stuff it! Cheese, veggies, and leftover turkey fill these eggplant boats to offer a hearty and nutritious dinner. The stuffing could also be used to fill tomatoes or peppers. 

Check out more great eggplant recipes!

Ingredients
2 medium eggplants
6 tablespoons (3/4 stick) butter
1 pound mushrooms, diced
2 onions, diced
2 cups leftover diced cooked turkey
1/4 cup dry white wine
salt and freshly ground black pepper, to taste
1/4 cup shredded cheese
chopped fresh oregano, for garnish

Instructions

  1. Preheat oven to 400ºF. Grease a baking sheet.

  2. Cut eggplants in half lengthwise and carefully scoop out the pulp. Dice pulp and set aside.

  3. In a skillet over medium heat, melt butter. Add diced eggplant pulp, mushrooms, and onions and sauté for 10 minutes, or until vegetables are soft. Add turkey and stir to blend. Add wine and season with salt and pepper.

  4. Spoon mixture into eggplant shells, mounding it above the shell rims, if necessary. Place shells on the prepared baking sheet. Sprinkle with cheese and bake for 15 minutes. Garnish with oregano.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

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Comments

<span>Mark</span> Mon, 09/20/2021 - 11:04
Does the cooked stuffing mixture contain apples? In the photo it looks like there are apple pieces.
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 09/20/2021 - 16:24

Hi, Mark. What you are seeing in the photo is the eggplant that you scoop out and chop.

 <span>Donald Strowd</span> Mon, 09/20/2021 - 10:33
Do you scoop the pulp from raw eggplant? Haven’t tried it. Wondering if 15 minutes is long enough cooking time to roast the raw eggplant?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 09/20/2021 - 16:27

Hi, Donald. Yes, after you slice open the raw eggplant you scoop it out and dice it into small pieces. After cooking it for 15 minutes in the pan, note that you then bake it for 15 more minutes.

 <span>Richard Emkey</span> Sun, 09/16/2018 - 18:05
sounds like a great recipe . But.. (see the subject line)
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 09/18/2018 - 15:41

Hi, Richard. This recipe comes from an older cooking magazine we published called Cooking Fresh. The link at the top used to take you to our store where you could buy it. Thanks for pointing this out so we could fix it. And the recipe is quite good--while promoting the recipe collection we made it several times. Wholesome and delicious! We hope you enjoy it, too.