Mid-East Turkey Stuffed Eggplant



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.

Heat large skillet sprayed with non-stick spray over medium heat. Add turkey, breaking into large pieces. Add vegetables. Cook over medium- high heat just until turkey loses its pink color. Stir in bulgur and seasonings.

Place eggplant shells on lightly greased 2-quart, oblong dish. Spoon meat mixture into eggplant shells. Cover with foil. Bake at 350 degrees F. for 25 to 30 minutes.

To serve, spoon mixture from shell and top with generous spoonful of yogurt.

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