We got eggplant in our box again this week. I am glad that the eggplants we are getting this year are smaller than last year. (We are not big eggplant fans.) I found this recipe for an eggplant “pot pie” at allrecipes.com and thought it looked good. It was! My husband ate it leftover today for lunch, so he must have liked it. I adjusted the ingredients a little, substituting and adding to our taste.
- 2½ cups cubed eggplant
- ¼ cup butter
- ½ pound lean ground turkey
- ½ cup onion, chopped
- 1 rib celery, chopped
- 1 clove garlic, minced
- 8 ounces tomato sauce
- 2 tablespoons minced fresh parsley
- 3 tablespoons minced fresh basil
- 2 teaspoons dried oregano
- ⅛ teaspoon pepper
- 1 unbaked deep dish pastry shell
- ½ cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- Preheat oven to 375 degrees.
- In a medium skillet, saute eggplant in butter until tender, about 5 minutes.
- While the eggplant is cooking, cook ground turkey, onion, celery, and garlic in a large skillet until turkey is no longer pink. Add cooked eggplant, tomato sauce, parsley, basil, oregano, and pepper. Bring to a boil and then remove from heat.
- Prick pastry shell with a fork. Add turkey mixture. Bake for 20-25 minutes.
- Sprinkle mozzarella and parmesan over top of pie. Return to oven and bake 5-10 minutes longer, until cheese is melted. Let stand 10 minutes before cutting.
Please send me your suggestions for more things to do with eggplant.