Eggplant Stuffed Turkey


2 pounds
turkey breast
summer squash, any color (grated)
large onion (chopped)
3 cloves
garlic (minced)
3 tablespoons
sun dried tomatoes in oil (minced fine)
1 cup
pecans (coarsely chopped)
olive oil
salt and pepper (to taste)


Preheat the oven to 350°. Oil two cookies sheets. Slit the eggplants in half lengthwise and place cut side down on cookie sheet. Bake until soft, about 30 - 40 mins. 

Meanwhile: Coat the bottom of a saute pan with olive oil and cook the onions and garlic until just slightly golden. Add the grated squash and stir until moisture steams off. Add pecans and sun dried tomatoes. Remove from pan. Add a little more oil and brown the turkey, chopping as you cook it.

Scoop the eggplant out of the skins and mix with vegetables and meat. You can reserve some without meat if there any vegetarians. Place a scoop in each eggplant skin and reheat for a few minutes at 350.  (Recipe♦393)