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| Home -> [Eggplant, Italian, Poultry, Quick & Easy, Turkey, Vegetables, Western European] -> [Turkey & eggplant romano Recipe] |
Turkey & eggplant romano
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Eggplant, Italian, Poultry, Quick & Easy, Turkey, Vegetables, Western European |
Rating: |
0 |
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Ingredients:
| 1 1/4
| cup | Turkey stock, or chicken stk | | 6
| oz | Tomato paste | | 1
| | Eggplant, peeled/diced-med. | | 1
| | Onion, minced | | 1
| | Garlic clove, minced | | | Parsley, sprigs chopped (2-3 | | 2
| tsp | Italian seasoning | | 1/2
| lbs | Turkey, cooked-? cubes | | 4
| tbsp | Romano cheese, grated |
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Procedures:
| 1 | Combine all ingredients except turkey and romano cheese in a large non-stick skillet. | | 2 | (or other skillet, sprayed with pam) simmer uncovered, stirring frequently, until eggplant is tender and most of the liquid has evaporated (10 to 12 minutes). | | 3 | Stir in turkey and heat through. | | 4 | Sprinkle with cheese and serve immediately. | | 5 | 175 calories per person |
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