From Paulette Vickery's Recipe Collection

BB: STUFFED CREOLE EGGPLANT

main dish, poultry, vegetables

2 each eggplants, about 2 pounds
1/2 teaspoon light salt
4 tablespoon liquid butter buds
1/2 lb ground white turkey
1 teaspoon minced garlic
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
1 can whole tomatoes, 16oz
1/4 teaspoon dried thyme leaves
1/2 teaspoon tobasco sauce
1/2 cup grape nuts cereal
1/2 cup seasoned cubed stuffing
1/4 cup nonfat chicken broth

Wash eggplants, and cut in half lengthwise. Place eggplants in 1 inch of water in pan, and bring to a boil. Simmer, covered, 15 minutes. Drain, cool. Preheat oven to 375 degrees. Scoop out pulp from eggplant halves, leaving 1/4 inch thick shell. Dice pulp. In nonfat chicken broth, saute onion, garlic, green pepper, and celery. Cook over low heat, about 5 minutes. Cook ground turkey in microwave in a medium bowl covered with waxed paper. Cook on high about 3-5 minutes. Stir and break into small pieces. Cook longer, if necessary. Drain, and set aside. Stir undrained tomatoes, light salt, thyme, and tobasco, into onion mixture. Stir in cooked ground turkey. Remove from heat, add eggplant pulp, and grapenuts. Spoon mixture into eggplant shells. Place in shallow baking pan. Combine crushed Pepperage Farm stuffing cubes, and 4 tablespoons liquid butter buds, and Sprinkle over stuffed eggplants. Bake uncovered, 45-50 minutes, or until hot and bubbly. Per serving: fat 1.0 G, cholesterol 23 MG, fiber 4 G, calories 165, 5 percent calories from fat, protein 14 G, carbohydrate 29 G, sodium 398 MG.

Yield: 6 servings





** **