Turkey-Stuffed Eggplant

(WTNH) - Turkey-Stuffed Eggplant

This stuffing can be used to fill tomato or pepper shells as well.

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 oregano, for garnish

Preheat the over to 400°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 sauté 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.

Makes 4 servings.

Recipe: The Old Farmer's Almanac Garden-Fresh Cookbook