Basic Italian Eggplant Stew |
|
 |
Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
I made this as an alternative to higher calorie pasta dishes. This is easy to do in the oven or the crockpot. If done in the crockpot, expect the eggplant to become very soft and almost melt away into the stew. Please follow all the directions to prep the eggplant or this will not turn out well. Ingredients:
2 large eggplants |
2 tablespoons salt |
1 tablespoon lemon juice |
1 (28 ounce) can tomato sauce |
8 ounces lean ground turkey |
1 large onion, chopped |
1 tablespoon italian seasoning |
black pepper |
Directions:
1. Cube the eggplant and toss with lemon juice promptly to prevent browning. Toss cubes with salt and leave to rest in a strainer for 30 to 60 minutes.
2. While the cubes rest, brown the ground turkey and onions in a large deep pan. Add the tomato sauce, Italian seasoning, and pepper to the pot and simmer over low heat.
3. Rinse the cubes very well and press them firmly with paper towels to remove as much liquid as possible.
4. Combine eggplant with the sauce and cook for 20-30 minutes over medium-low heat. The longer you cook the stew, the softer the eggplant will become.
5. The mixture can also be baked in the oven at 375 degrees for 5-40 minutes or on low in the crockpot for 4 to 6 hours.
|
|