Receta Turkey and Eggplant Pie
Continuing my newfound adventures with eggplant, I received another one in my CSA basket last week. This time it was a white eggplant.
I found a recipe for a beef eggplant pie online and tweaked it a little. Here are the results.
You need:
- 2 cups diced eggplant
- 1/4 cup butter
- 3/4 lb ground turkey
- 1/2 cup onion
- 1 rib celery with the leaves
- 1 clove garlic
- 2 large tomatoes
- 1 tbs parsley
- 1 tbs dried oregano
- salt and pepper
- 1/2 cup shredded mozzarella
- 1 pastry shell
Saute the eggplant in butter for about 5 minutes, until tender.
In a separate skillet, cook the turkey, onion, celery and garlic until the meat is no longer pink. Add the eggplant, the diced tomatoes, and herbs. Season to taste.
Put in a pie dish lined with the pastry shell. Bake at 375F for 20 minutes. Sprinkle with the cheese and bake for another 10 minutes. Leave to stand for 10 minutes before serving.
We ate ours topped with a little sour cream and hot sauce. The recipe calls for an 8oz can of tomato sauce which I didn't have so I substituted tomatoes. Next time, I would try it with the sauce to give it a bit more tomatoey cohesion.
Biggest surprise of all? Nic loved it!