Mid-East Turkey Stuffed Eggplant – Microwave



1 Large (2 lbs) eggplant


1/4 lb fresh mushrooms, coarsely chopped

1 Small (1/2 c) red or green pepper, chopped

1 to 2 Cloves garlic, chopped

1 c onion, chopped

1 c Bulgur

3 tbsp fresh parsley, chopped

2 tbsp fresh dill weed

1 tsp salt

1/2 tsp pepper

2 c plain yogurt



Wash eggplant. Cut in half lengthwise. Remove pulp (leaving 1/2-inch of outer shell); coarsely chop pulp.

Combine turkey and vegetables in 3-quart microwave-safe casserole. Cook at HIGH (100% power) for 6 minutes; stirring after 3 minutes.

Stir in bulgur and seasonings.

Arrange eggplant shells in 2-quart, oblong, microwave-safe casserole. Spoon meat mixture into shells. Cover with plastic wrap and vent.

Cook at HIGH (100% power) 10 minutes; turn after 5 minutes.

Remove from microwave, cover with foil; allow to stand 5 minutes before serving.

Nutrition Facts

333 Total Calories

9 g Total Fat

24 % Daily Total Fat

55 g Cholesterol

500 mg Sodium

42 g Total Carbohydrates

23 g Protein