Turkish Stuffed Eggplant

Ingredients:
-4 shallots or 1 onion, chopped
-1/4 c extra-virgin olive oil
-1 red pepper, chopped
-3-4 cloves of garlic, minced
-1 lb lean ground turkey, chicken or lamb
-2 cooked brown rice (1 cup raw); you can use rice in a bag & cook in microwave
-2 cups canned tomatoes; pureed in mini food processor
-1/2 - 1 tsp red chili flakes (depends on how spicy you like food)
-1/2 tsp cinnamon
-1 TBS dried mint
-1 TBS ground cumin
-1 tsp salt, pepper to taste
-3 large eggplants
-1/4c flat leaf parsley, minced
-1/3 c parmesan cheese (optional)

Steps:

Roast Eggplant
1) Preheat oven to 350 degrees
2) Wash eggplants & cut in half lengthwise
3) Score surface in crisscross pattern no more than 1/2 inch deep
4) Lightly oil roasting pan, place eggplant in side & lightly brush with olive oil
5) Bake for 45 minutes until flesh is soft when you press into it

While eggplant is roasting prepare stuffing
1) Prep all remaining ingredients
2) Saute shallots or onion over medium low heat in 2 TBS olive oil until it starts to soften (about 5 minutes)
3) Add red pepper & cook for another 10-15 minutes until soft but not brown
4) Add garlic & stir for a few minutes
5) Remove vegatables from skillet
6) Raise heat to medium high & add meat
7) Cook until browned 
8) Return veggies to pot & add 
8) Remove excess oil from skillet
9)Return onion/pepper/garlic to skillet
10) Add pureed tomatoes and all the seasonings
11) Mix well until sauce has thickened
12) Remove skillet from heat & mix in rice & parsley

Make stuffed eggplants
1) Remove eggplants from oven & with a fork push down flesh
2) Pile stuffing on top of flesh
3) Raise oven temperature to 450 degrees
4) Add 1/2 inch of boiling water to roasting pan
5) If using cheese, sprinkle a little over each eggplant
6) Bake for 15-20 minutes until tops are brown

Enjoy!!