Stuffed creole eggplant - butter busters^
6 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Eggplant (about 2lbs) |
| ½ | teaspoon | Lit salt, optional |
| ¼ | cup | Liquid Butter Buds for topping |
| ½ | pounds | Fresh ground white turkey meat, skinless |
| 1 | clove | Garlic, crushed |
| ¼ | cup | Finely chopped onion |
| ¼ | cup | Finely chopped green pepper |
| ¼ | cup | Finely chopped celery |
| 1 | can | (16oz) tomatoes, undrained |
| ¼ | teaspoon | Dried thyme leaves |
| ½ | teaspoon | Tabasco sauce |
| ½ | cup | Grape-Nuts cereal |
| ½ | cup | Crushed Pepperidge Farms Seasoned cubed style stuffing |
| ¼ | cup | Fatfree chicken broth |
Directions
Wash eggplants; cut in half lengthwise; place in a pan with 1" of water. Bring to a boil; simmer covered, 15 minutes. drain; cool.
Preheat oven to 375F. Carefully scoop out pulp, leaving a ¼" shell.
Dice pulp. In fatfree chicken broth, saute onion, garlic, green pepper and celery over low heat about 5 minutes. Cook ground turkey in microwave in a medium bowl covered with waxed paper. Cook on high 3-5 minutes. Stir and break into small pieces. Cook longer if necessary. Drain and set aside. Stir tomatoes, salt, thyme and Tabasco into onion mixture. Stir in cooked ground turkey. Remove from heat. Add eggplant pulp and grape nuts. Spoon mixture into eggplant shells. Place in shallow baking pan. combine stuffing and Butter Buds; sprinkle over eggplant. Bake, uncovered, 45-50 minutes or until hot and bubbly. Per serving: 165 cal., 1.0g fat (5%), 23mg chol., 4g fiber, 14g pro., 29g carb., 398mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95