Dinner

Greek-Style Stuffed Eggplant is for Dinner.

Greek-Style Stuffed Eggplant takes 30 minutes to prepare.

Greek-Style Stuffed Eggplant takes 30 minutes to cook.

Greek-Style Stuffed Eggplant makes 1 servings.

The ingredients for Greek-Style Stuffed Eggplant are:

1/2 a medium-sized eggplant (about six inches long)
2.5 ounces ground turkey
1/4 cup nonfat yogurt
1 oz Portabella mushrooms, chopped (approx. 1 mushroom)
1 medium tomato
1 Tbsp chopped shallots (onion will also work)
1 clove garlic
5 leaves fresh basil (about 1 tsp dried)
1 tsp fresh oregano (dried will work)
3 sprigs fresh thyme (1/2 tsp dried)
1 wedge's yield of lemon juice
1 Tbsp olive oil
1 tsp paprika
Salt and pepper to taste

Here is how you make Greek-Style Stuffed Eggplant:

Preheat your oven to 350 degrees.Scoop out the flesh of the eggplant half, picking out as many seeds as possible and dicing the rest. Set aside the flesh and place the shell (should be about 1/4" thick) in a baking dish.In a heavy skillet, heat the olive oil, diced garlic, and chopped shallots for approximately one minute. Add the turkey and cooked until browned.Add eggplant flesh, tomatoes, mushrooms, basil, oregano, thyme, paprika, and lemon juice. Cook for 5 minutes, stirring frequently.Remove from heat and add the yogurt. Stir well. Transfer this mixture to the eggplant shell, and place the baking dish in the oven for 30 minutes. Enjoy!Number of Servings: 1Recipe submitted by SparkPeople user BELLICOSA.

The nutritional information for Greek-Style Stuffed Eggplant is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 376.0

• Total Fat: 19.8 g
• Cholesterol: 51.2 mg
• Sodium: 123.2 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 9.5 g
• Protein: 22.4 g

The dietary needs meet for Greek-Style Stuffed Eggplant is Vegetarian