MEDITERRANEAN TURKEY STUFFED EGGPLANT
This Mediterranean Turkey Stuffed Eggplant is a deliciously creamy dish packed with ground turkey, Greek spices, kalamata olives, feta cheese, tomatoes, and sour cream. Grab a fork and dig in and don't forget to eat the "bowl"!
Provided by Sues
Categories Entree
Time 1h5m
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350 degrees.
- Slice eggplants in half lengthwise. Leaving about a 1/2 inch border around the edges and cutting deep but taking care not to pierce skin, score eggplant flesh diagonally one way and then diagonally the other way to form a diamond pattern. Brush each eggplant half with 1 tsp olive oil, 1/8 tsp salt, and 1/8 tsp pepper.
- Place eggplant halves on baking sheet and bake for about 30 minutes, until flesh is golden. Remove from oven to let cool a bit.
- When eggplants are cool enough to touch scoop out the flesh and chop it into cubes.
- Heat 1 Tbsp olive oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until translucent. Add garlic and cook for 2 more minutes.
- Add turkey to skillet, along with oregano, paprika, salt, pepper, and cinnamon. Cook turkey, breaking up with a spatula or fork, until cooked through. Drain excess oil from skillet if necessary. Stir in tomatoes, olives, feta, and chopped eggplant and cook for another minute.
- Remove skillet from heat and stir in Hood Sour Cream.
- Stuff eggplants with turkey mixture and sprinkle panko over the top of each eggplant.
- Bake at 350 for about 15 minutes. Then turn broiler on and broil for 2-3 minutes, until tops of eggplants are golden.
- Garnish eggplants with chopped parsley, additional chopped tomato, and additional sour cream if desired.
TURKEY, EGGPLANT AND TOMATO SANDWICH
Smoked turkey breast and sliced eggplant and tomatoes make a great team in this hearty toasted sandwich.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 2 servings.
Number Of Ingredients 6
Steps:
- Heat skillet sprayed with cooking spray on medium heat. Add eggplant; cook 5 min. on each side or until tender and lightly browned on both sides.
- Spread toast slices with dressing.
- Fill with lettuce, turkey, eggplant and tomatoes.
Nutrition Facts : Calories 230, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 15 g
EGGPLANT AND TOMATO SANDWICHES WITH GARLIC-THYME MAYO
Steps:
- Brush the eggplant slices with the egg and dip both sides in Parmesan cheese. Place slices on a sheetpan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool. Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on bread. Slice sandwich into 4 sections.
ROASTED EGGPLANT AND TOMATO SANDWICHES
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
- Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
- Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.
Nutrition Facts : Calories 299 g, Fat 14 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g
GRILLED EGGPLANT SANDWICHES
Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. -Jennifer Jaras, Corona, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.
Nutrition Facts : Calories 538 calories, Fat 21g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 958mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.
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