Meat Stuffed Eggplant Recipe Turkey Food

MEAT STUFFED EGGPLANT RECIPE (TURKEY)

Steps:

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the eggplants in half lengthways and place on a large baking tray open side up. Brush/drizzle with a little olive oil (2 tablespoons) and bake for 30 minutes. Remove from the oven and allow to cool a little. Keep the oven on.
• Whilst the eggplant is in the oven prepare the sauce. In a large frying pan heat up 2 tablespoons of the oil, add the garlic and onion and cook over a medium heat for 2-3 minutes stirring often. Add the meat, mash using a fork and continue cooking for 3 more minutes. Add the chopped tomatoes, tomato paste and spices, stir and cook over medium/high heat for about 5 more minutes. Remove from the heat and set aside.
• Once the eggplants have cooled a little scoop out the flesh leaving about 8 mm around the edges (you can do this using a knife and either a melon baller or a large spoon). Place the pulp, along with HALF of the sauce in a blender and whiz for a few seconds until the ingredients are well combined. Add this mixture to the remaining sauce and stir thoroughly.
• Place a generous amount of the sauce inside the eggplant halves, drizzle with a little oil and bake for 40 minutes.
• Remove from the oven, sprinkle with freshly chopped cilantro and serve.

STUFFED EGGPLANT RECIPE

Steps:

• Preheat oven to 350°F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10-12 minutes.
• Meanwhile, in a medium saute pan, heat 1 Tbs olive oil over medium heat. Season the beef (or turkey) with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another pan (or the same one you just used, minus the beef) add the remaining olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 30 minutes, or until eggplant is soft. Let cool briefly, slice widthwise, and serve.

STUFFED EGGPLANTS WITH MEAT (KARNIYARIK)

Steps:

• Trim the caps but leave the stems on the eggplants. Peel 1/2-inch-wide strips off of the skins lengthwise, leaving alternate 1/2-inch strips of peel. Soak the eggplants in water mixed with 1 tbsp of salt for 30 minutes, then drain and dry them. Fry them very briefly in hot shallow oil, 2 or 3 in the skillet at a time, turning to brown them lightly all over. Drain them on paper towels.
• For the filling, fry the onion in another pan in 2 or 3 tbsp of oil until it is soft. Add the meat and cook for about 5 minutes, crushing it with a fork and turning it over until it changes color. Add the tomato paste and one of the tomatoes, peeled and chopped, and the cinnamon, allspice, salt, pepper, and chopped parsley. Stir well and simmer for about 10 minutes, until the liquid is reduced.
• Place the eggplants side by side in a single layer in a baking dish. With a sharp pointed knife, make a slit in each one, length wise, along one of the bare strips on the top until about 1 inch from each end. Carefully open the slits and, with a dessertspoon, press against the flesh on the insides to make a hallow pocket.
• Fill each of the eggplants with some of the filling, and place a slice of the remaining tomato on top. Pout the tomato juice into the dish, cover with foil, and bake in an oven preheated to 350F for about 40 minutes, or until eggplants are soft.

TURKEY-AND-QUINOA STUFFED EGGPLANT

Steps:

• Place a rimmed baking sheet in the oven and preheat to 450 degrees F. Brush the cut sides of the eggplants with 2 tablespoons olive oil and season with salt and pepper. Place cut-side down on the hot baking sheet and roast until tender, about 25 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the panko and smashed garlic; season with salt and pepper. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a bowl; stir in the cheese and half the parsley. Discard the garlic.
• Wipe out the skillet; add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the onion, minced garlic, herbes de Provence and 1/4 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the turkey, 3/4 teaspoon salt and a few grinds of pepper; cook, breaking up the meat, until lightly browned, about 4 minutes. Add the tomatoes and simmer until thickened, about 5 minutes. Stir in the quinoa and remaining parsley. Cook until hot, 1 to 2 minutes.
• Scoop out most of the flesh from each eggplant, leaving a shell. Roughly chop the flesh and stir into the turkey mixture. Stuff the eggplant shells with the turkey mixture and top with the toasted panko. Drizzle with olive oil.

MOM'S STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

TURKISH STUFFED EGGPLANT (KARNIYARIK)

Steps:

• Preheat oven to 400 F.
• Cut a slit down the center of the halved eggplants without piercing the skin. Sprinkle the eggplants with salt and set them aside. This will help them release excess water.
• Heat a large skillet over medium-high heat. Add the olive oil and once it's hot, add the diced onion. Sauté for 3 minutes.
• Add the ground beef and sauté for 2 to 3 minutes or until most of the pink is gone. Break it up into smaller chunks.
• Add the diced bell pepper and sauté for 2 minutes. Then add the tomato paste, sea salt, Aleppo pepper, and paprika to the skillet. Stir continuously for 30 seconds till the tomato paste is incorporated.
• Stir in the grated tomatoes and then bring the mixture to a low simmer for 5 minutes.
• Remove the skillet from the heat and stir in the chopped parsley.
• Using a paper towel to remove any excess water from the eggplants.
• Heat a few tablespoons of neutral oil in a large skillet or cast iron pan. Fry the eggplants cut side down for several minutes until they are browned and a little crisped. Flip them and cook the skin side for 2 minutes. Remove and set on a paper towel. Work in batches if necessary.
• Place the eggplants on a large, rimmed baking sheet or in a large baking dish. Top with the meat and pepper mixture. Place a slice or two of green chile on top of each eggplant.
• Stir together the remaining 2 tablespoons and 1/2 cup of water together, then pour in the bottom of the rimmed baking sheet or baking dish.
• Cover the eggplants with aluminum foil. Bake covered for 20 minutes and then remove the foil and bake for an additional 10 minutes.
• Remove from the oven and serve immediately.

BAKED EGGPLANT PARMESAN WITH TURKEY MEAT, SOY MOZZARELLA CHEESE

Steps:

• Preheat oven to 350°F.
• In pie plate, combine eggs and 1 TBSP water. In another pie plate, place bread crumbs. Dip eggplant in egg mixture coating well. Dip into bread crumbs. Place on greased (I use olive oil spray) baking sheet. Bake eggplant for 20 minutes, turn once.
• In large skillet w/ olive oil, saute onion, garlic, and turkey meat for about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar. Bring to boil. Stir with wooden spoon.
• Reduce heat, simmer, covered and stirring occasionally for 45 minutes.
• Arrange half of eggplant slices in bottom of baking dish.
• Cover bottom of baking dish with some of the sauce. Arrange the eggplant so it covers bottom of baking dish. Sprinkle cheese and pour sauce so it covers a thin layer over eggplant. Arrange the rest of the eggplant and repeat those steps. The top layer should be the mozzarella cheese.
• Bake, uncovered 25 minutes.

HEALTHY BAKED STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Rinse eggplant and cut in half lengthwise.
• Remove pulp, leaving 1/2 inch of outer shell.
• Dice pulp and set in a bowl.
• Place butter or margarine, if used, in large, heavy skillet or nonstick skillet over medium-high heat.
• Add onion, mushrooms, seasonings, and meat.
• Saute, stirring constantly, 8 to 10 minutes or until meat begins to brown.
• Stir in tomato paste, wheat germ if used, and eggplant pulp.
• Cook 5 minutes, or just until warm.
• Lightly spray an ovenproof dish large enough to hold two eggplant shells with vegetable oil.
• Spoon meat mixture into each eggplant shell and place in prepared dish. Bake 20 to 30 minutes. Remove from oven.
• If desired, sprinkle some freshly grated Parmesan or Romano cheese on top of each eggplant half before serving. Then sprinkle chopped fresh parsley on top of each.

MY FAMILY'S MEAT STUFFING FOR A TURKEY

Steps:

• First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
• Second, you need a good sized fry pan, preferabley with deep, straight sides.
• Third, a good pair of tongs and spoonula.
• Fourth, are the ingredients. These are estimations, I don't really measure.
• Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
• *you could use just ground pork but the sausage gives a better taste.
• Heat fry pan and oil lightly with a pat of butter.
• Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
• Do the same to the rest of the beef and sausage. Mix thoroughly.
• Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
• Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
• Add seasonings at this point. Use the amount that is to your liking. Mix very well.
• If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
• Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
• There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat.
• Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
• I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey.
• If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
• With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!

YUMMY STUFFED EGGPLANT WITH MEAT AND RICE

Steps:

• Cut the stem ends from the eggplants.
• Halve the eggplants lengthwise.
• Peel if desired; if the eggplant is fresh, there is no need to peel it.
• Use a spoon to scoop out the centers, leaving boat-shaped shells.
• Keep the flesh you scooped out to add to the stuffing.
• Sprinkle the shells with salt.
• Put them in a colander upside down and leave to drain for 1/2 hour.
• Preheat oven to 425 degrees C.
• Prepare the stuffing: Add the rice to 3 cups boiling salted water and boil for 10 minutes until not quite tender.
• Rinse under cold running water and drain well.
• Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown.
• Leave to cool.
• Mix with the beef, parsley, cumin, turmeric and almonds.
• Chop the flesh removed from the eggplant.
• Heat 2 tablespoons oil, add the chopped eggplant and sprinkle with salt.
• Saute over medium-low heat, stirring often, until tender, about 10 minutes.
• Leave to cool and mix with the stuffing.
• Taste for seasoning; if you prefer not to taste a mixture that contains raw beef, broil or microwave a teaspoon of the mixture and taste it for seasoning.
• Rinse the eggplant shells, pat them dry and put them in a baking dish.
• Fill them with the stuffing.
• Mix the tomato paste with 1/4 cup water and spoon the mixture over the eggplant.
• Add enough water to the dish to cover the eggplant by one third.
• Add the garlic to the dish.
• Spoon 1 tablespoon oil over the eggplant.
• Cover and bake 15 minutes.
• Reduce the heat to 350 F and continue baking, covered, 15 more minutes.
• Uncover and bake, basting occasionally, 30 minutes or until the eggplant is very tender.