2 – small eggplants (about 6-7” each)
1 T – Stacey Hawkins Roasted Garlic Oil
1 lb – lean ground turkey
2 T – Stacey Hawkins Garlic Gusto Seasoning
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
to taste – Natural Sea salt & Pepper
Preheat oven to 350 degrees.
Cut eggplants into halves, lengthwise.
Scoop out the flesh, leaving ¾ inch of flesh around the inside to make a shell.
Dice the scooped flesh & set aside. Sprinkle 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, until turkey is opaque.
Remove from heat and drain.
Stir in Garlic Gusto seasoning and remaining vegetables.
Season with salt and pepper.
Rinse eggplant halves to remove salt.
Place in a shallow baking dish.
Scoop turkey mixture equally into eggplant shells.
Pour chicken stock into the bottom of the dish.
Bake for 30-40 minutes until fork tender.