This is a really flavorful main-course dish. It can be served with warm Rice Noodles to make a satisfying meal. This recipe is very time-consuming, but is well worth it.
Ingredients:
1 lb eggplant(s), sliced (no need to peel)
1 onion, sliced
2 garlic clove, crushed
8 oz mushrooms, sliced
12 oz Ground Turkey
2-14-oz cans Pinto Beans, rinsed and drained
14-oz can chopped or diced tomatoes (don't drain)
2 Tb tomato paste
3 Tb water
2 tsp Garlic And Herb Seasoning
salt and freshly ground black pepper
sprigs of fresh, flat-leaf parsley, to garnish
Directions:
Heat 1 Tb of the Water in a large Non Stick saucepan or skillet; add the onion and garlic and cook, stirring, for 5 minutes. Stir in the Ground Turkey Breast, mushrooms, Pintos, tomatoes, tomato paste, herbs, and 3 Tb water. Bring to a boil. Cover and simmer gently for 10 minutes, stirring occassionally.
Preheat the oven to 350 degrees. Rinse the eggplant slices, drain, and pat dry. Lay Egg Plant out on a sheet pan and sprinkle with garlic and herbs Seasoning on both sides. Bake until browned and carmelized. about 30 minutes.
Arrange a layer of eggplant slices in the bottom of a large, shallow, ovenproof dish or roasting pan, then spoon a layer of the Veggie mixture on top. Repeat layers until all eggplant slices and Vegggie mixture are used up. (I got 2 layers of each total.)
Bake for about 45 minutes at 350 degrees, until the top is golden brown and bubbling. Serve immediately, garnished with the flat-leaf parsley.
Variation:
Sliced and sauteed zucchini or potatoes can be used instead of the eggplant in this dish.
I Changed some of the ingredients to Low fat versions for a healthier alternative to this wonderfully Rich recipe.
This recipe Contains Protein B and Carb B and Free Veggies
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