Stuffed Eggplant Provençale



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.
Pat dry.
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.

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