Stuffed Creole Eggplant - Butter Busters^ Recipe
Yield: 6 ----------Recipe by luhu.jp
Ingredients:
2 small: Eggplant, about 2lbs
1/4 cup: Finely chopped celery,
1/2 t: Lit salt, optional
1 can: , (16oz) tomatoes, undrained
1/4 cup: Liquid Butter Buds for,
1/4 t: Dried thyme leaves,
-topping,
1/2 t: Tabasco sauce,
1/2 lbs: Fresh ground white turkey,
1/2 cup: Grape-Nuts cereal,
-meat, skinless
1/2 cup: Crushed Pepperidge Farms,
1 centiliter: Garlic, crushed
-Seasoned cubed style,
1/4 cup: Finely chopped onion,
-stuffing,
1/4 cup: Finely chopped green pepper,
1/4 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 1/4" 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
Source from luhu.jp
water. Bring to a boil; simmer covered, 15 minutes. drain; cool.
Preheat oven to 375F. Carefully scoop out pulp, leaving a 1/4" 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
Source from luhu.jp