© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Large (2 lbs) eggplant
1 lb GROUND TURKEY
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.
333 Total Calories
9 g Total Fat
24 % Daily Total Fat
55 g Cholesterol
500 mg Sodium
42 g Total Carbohydrates
23 g Protein