Ingredients:
1 large eggplant
½ pound ground turkey
½ medium tomato, diced
1 small onion, thinly chopped
1 clove garlic, crushed
Fresh rosemary, fresh thyme
Extra virgin olive oil
Directions:
In a frying pan or a wok, stir fry the onion and tomato with the garlic in a little olive oil. Add the ground turkey and keep stirring well. Reduce the heat to low.
Meanwhile, cut open the eggplant in half lengthwise and empty with a spoon, making sure you keep about 1/2 inch flesh on the skin to make the “shells”. Thinly slice the flesh you have just been taking out and add it to the stir fry. Add some salt and some fresh rosemary and thyme (or any herb you would prefer).
Once the meat and eggplant are thoroughly cooked, remove from the heat and stuff the mixture in the empty shells. Place them in an ovenproof dish, cover with aluminum foil and bake for 45 minutes at 350 degrees F.
Makes 2 servings
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