When you think about summer what comes to mind? I think about late nights outside, family vacations and warm weather. And of course all the beautiful food that's available to us. Whether you have a back yard garden or get to visit one the incredible farmers markets, like i do, summer is the time when you have the freshest local food at your fingertips.
I picked up some eggplant at the farmers market and came up with a delicious stuffed recipe for it. It was incredible. You could leave out the turkey and it would be just as good. Enjoy!
Stuffed Eggplant
serves 42 large eggplants (hollow out with a spoon leaving about 1/2 inch shell)
reserved eggplant meat diced
1 pepper diced (red,orange,yellow or a mixture)
1 small onion diced
2 cups prepared brown rice (i used instant made with beef stock)
1/2 lb ground turkey
2c frozen chopped frozen spinach
2T garlic powder more to taste
2T italian seasoning more to taste
1T salt
2 eggs
1/4 c panko bread crumbs
1 lg can crushed tomatos mixed with 2 cups beef broth, 1 T basil, 1 T garlic powder and 1t salt
saute peppers and onions for a few minutes
add turkey cook for 5 mins
add eggplant and spinach cook till spinach is thawed (if using fresh till wilted)
add garlic, italian and salt
mix in rice
add eggs and panko and mix well
fill eggplant shells and cover with tomato sauce
pour remaining sauce into pan (there may be extra filling save it for another time)
bake 350 for 1hour covered until eggplant is soft
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