I love eggplants. Unfortunately, those big fat bulbs we get at the local grocery store don’t give out much flavor. I miss the long Asian variety which we don’t see much of up here in the north. So you can imagine my excitement when I saw them laid out on a table at our seasonal farmers market here in town. Here’s the first thing I did when I got home. Frittata with mushrooms and diced veggies. The sliced radish was actually just leftover from yesterday’s burrito meal. But hey, looks cool, doesn’t it? And surprisingly, it also went good with the dish.
Ingredients (serves 2):
2 Long Eggplants
1/2 lbs. Ground Turkey
4 tablespoons EVOO
2 Garlic Cloves, minced
1 tablespoon Dried Basil
1/2 cup Mushrooms, finely diced
1/2 cup Onions, finely diced
1/2 cup Bell Pepper, finely diced
1/2 cup Roma Tomatoes, finely diced
3 tablespoons Grated Parmesan
2 tablespoons Parsley, finely chopped
Salt & Pepper
Brush eggplants with olive oil and place in 400F preheated oven for 10 minutes.
Meanwhile, cook ground turkey in a skillet with a couple tablespoons of EVOO and garlic while seasoning with dried basil and salt & pepper as it cooks. Set aside to cool for a few minutes.
In a mixing bowl, combine ground turkey with eggs, mushrooms, onions, bell pepper and tomatoes and a tablespoon of grated parmesan.
When eggplants are ready, slit lengthwise and flatten. Pour mixture on top of the eggplants and put back in the oven for another half hour or so.
Drizzle with a little EVOO and garnish with parsley and more grated parmesan.