Stuffed Eggplant (or Zucchini) Provençale
~4
15 minutes
40 minutes
French
Main Dish
Eggplant is often overlooked when it comes to Lean and Green Recipes. I think that's because we're so used to it being sliced and fried rather than as a tender, yummy veggie that it has the potential to be.
Moderate in carbohydrates (1/2 cup is still a portion, however) eggplant is a mild tasting vegetable that takes on the flavor of whatever it is cooked with.
In this easy dish, we use not only the tender and tasty flesh, but the eggplant itself comes in handy as a beautiful serving bowl.
Happy Cooking!
Stacey
Ingredients
- 2 small eggplants (about 6-7” each) can also use zucchini
- natural sea salt
4 tsp Stacey Hawkins Roasted Garlic Oil (or fresh garlic and oil of your choice)
- 2 lb lean ground turkey
- 1 T (one capful) Stacey Hawkins Garlic and Spring Onion Seasoning, Garlic Gusto Seasoning or Simply Brilliant Seasoning (or garlic, onion, parsley, lemon and paprika)
- 1 C fresh tomatoes, diced (or canned, drained well)
- ½ C zucchini, cut into ½ inch cubes
- ½ C mushrooms, sliced
- 1 C chicken stock, preferably low sodium
Directions
Preheat oven to 350° F.
- Cut eggplants into halves, lengthwise. Using a small spoon, scoop out the seeds and throw away.
- Scoop out the zucchini flesh, leaving ¾ inch of thickness around the inside to make a shell.
- Dice the scooped flesh & set aside. Sprinkle a little salt over the shell halves and set aside.
- Heat Garlic Oil in a large skillet until sizzling.
- Add turkey and diced eggplant. Cook for 3-5 minutes, stirring occasionally until turkey is opaque. Stir in Garlic Gusto seasoning and remaining vegetables and cook for an additional minute.
- Rinse eggplant halves to remove salt. Pat them dry and place hollow side up in a baking dis big enough to hold all 4 halves (or use 2 baking dishes.)
- Scoop turkey mixture equally into eggplant shells. Pour stock into the bottom of the pan (use an additional cup if using 2 baking dishes) and place on the middle rack in the oven.
- Bake for 30-40 minutes until eggplant is fork tender.
