Use this stuffing to fill tomato or pepper shells as well.
Yield: 4 servings
- 2 medium eggplants
- 6 tablespoons (3/4 stick) butter
- 1 pound mushrooms, diced
- 2 onions, diced
- 2 cups diced cooked turkey
- 1/4 cup dry white wine
- salt and pepper, to taste
- 1/4 cup grated cheese
- chopped fresh oregano, for garnish
Preheat the oven to 400 degrees F. Grease a cookie sheet. Cut the eggplants in half lengthwise and carefully scoop out the pulp. Dice the pulp and set aside. In a skillet over medium heat, melt the butter. Add the diced eggplant pulp, mushrooms, and onions and saute for 15 minutes, or until the vegetables are soft. Add the turkey and stir to blend. Add the wine and season with salt and pepper. Spoon the mixture into the eggplant shells, mounding it above the shell rims, if necessary. Place the shells on the cookie sheet. Sprinkle the shells with cheese and bake for 15 minutes. Garnish with oregano.