Sunday, February 19, 2012

Eggplant Casserole

I was a little bit leery about this recipe when I first decided to try it out for a couple of reasons. I wasn't sure how the sweetness of the dried fruit would work with the tomato sauce. I also wasn't sure how my husband would like this as he doesn't like eggplant. However, the sweetness pairs really well with the other flavors in the dish and my husband liked it so much, he took the left-overs for lunch the next day!
1/3 cup dried berry mix or golden raisins
2 large Chinese eggplants
1 can stewed tomatoes
1/3 cup green olives
8 oz mozzarella cheese
2 tbsp basil
1 1/2 pound ground turkey

1. Steep the dried fruit in hot water for 15 minutes, until softened.
2. Meanwhile, slice the eggplant in half width-wise, trim the ends, and slice in 1/4 strips.
3. Grill the eggplant in batches for about 2 minutes per side, or until beginning to golden. Transfer to an 8x8 baking dish.
4. Heat oven to 450 degrees and brown the turkey.
5. While the turkey is browning, in a food processor, blend the olives, tomatoes, softened fruit, and cheese. Add to the eggplant.
6. Add the turkey to the eggplant and sauce. Mix together well.
7. Bake for about 25 minutes, or until the top is beginning to crisp.

Alternatively, you can use the eggplant like you would pasta noodles and make this a layered, lasagna-like casserole.

No comments:

Post a Comment