Thursday, May 10, 2012

Meatball Stuffed Eggplant

Now that I'm done with school forever and ever, it's time to start thinking about getting a job. I'm experiencing some sort of weird mix between excitement and terror, especially with the somewhat grim outlook everyone seems to have on the economy.

My goal is to be employed by the end of the summer (fingers crossed), and so until then, between applying for positions, I'm going to enjoy my time cooking as much as possible.

This is one of those recipes that just sort of happened randomly as I was thinking about what to do with my time now that there's no more grad school lurking over my shoulder. And anyway, Justin needs a little extra TLC now that he's hunkering down to take his Step 1 boards (a major test in 2nd year med school to basically determine if you're going to move on).

{Printable Recipe}
1 eggplant, cut lengthwise
3/4 lb ground turkey
2 cups brown rice, cooked (or you can use quinoa)
1 egg
2 tbsp fresh basil + parsley, chopped
1/2 cup Pecorino Romano cheese
2 cups tomato sauce (I used the leftover sauce from chicken cacciatore)
2 cups shredded Italian cheese


I made this healthy and used brown rice and ground turkey, but if you like you can go ahead and go whole hog! 

Cut the eggplant lengthwise. Scoop out the inside, leaving enough so that the eggplant doesn't just flop apart when you stuff it. Oil them down and salt them. They WILL turn brown, but that's ok.

Meanwhile, cook the ground turkey in some olive oil. Salt and pepper to taste.

Mix the cooked rice, turkey, Pecorino Romano, and a couple tablespoons of olive oil to moisten.

Add the egg in when it's cooled down a bit. Stuff the eggplant as much as you can (I had a bit left over)

Spoon the tomato sauce over the eggplant and top with cheese.

 Bake at 400 degrees for 30-40 minutes or until it's bubbly and the eggplant is soft.


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