Riced Medley Stuffed Eggplant

Riced Medley Stuffed Eggplant

20
MINUTES
PREP TIME
25
MINUTES
COOKING TIME
45
MINUTES
COOKING TIME
4
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/777003057

Ingredients

  • 1 Package Harvest Fresh Riced Veggie Medley
  • 4 Small Egg Plants, Sliced in half, scooped
  • 1 Lb. Ground Turkey, cooked
  • 2 Cups, Italian Style breadcrumbs
  • 1 Cup Parmesan Cheese, grated
  • ½ Cup Shredded Mozzarella Cheese
  • 6 Slices Calabrese Salami, finely chopped
  • 3 Long Green onions, chopped
  • 2 Eggs, beaten
  • 5 Tbsp. Oil

What You Need

Directions

  1. In a pot of boiling water, add egg plants and boil for 3 minutes, remove from heat, drain, and let cool. Once cooled scoop inside of each eggplant and place in a dish. Then set aside.
  2. In a Frying pan, on medium to high heat, add 2 Tbsp. of oil, reduce heat, add green onions, cook for 3 minutes, then add Riced medley, sauté for 5 minutes, until tender.
  3. In a large bowl, add sautéed riced medley, ground meat, scooped eggplant, breadcrumbs, eggs, shredded cheese, parmesan cheese, salami. Mix with hands, until fully combined.
  4. Place riced medley mixture filling in each eggplant, lightly brush oil on top, repeat for each.
  5. Place 3 Tbsp. of oil on parchment paper, add stuffed Eggplants and place in oven at 375 degrees for 20 minutes, until golden brown then flip each one for additional 5 minutes. Remove from heat and ready to serve.
Print Friendly, PDF & Email
Recipes