This weeks Ready Set Cook ingredients were:

Ground Turkey
Sun Dried Tomatoes
Rice

Stacked Egg Plant

Here is my stuff-










Cut up eggplant and brush with olive oil, sprinkle w/salt & pepper. Grill on high heat until mostly done. Set aside and let cool.







Chop up three or four sun dried tomatoes. To make rice use 1 cup chicken stock and 2 cups water to 1 1/2 cups rice. Add tomatoes and a pinch of saffron to liquid. Cook 20 minutes.







Chop up 2 celery sticks, three or four okra and 1/2 an onion. Cook in olive oil till tender. Add ground turkey and cook till done. Add salt, grated Parmesan cheese, lots of black pepper, parsley, rosemary, thyme, basil and ground red pepper.

Melt butter and add bread crumbs and fresh grated Parmesan cheese. Set aside.

Place roasted eggplant on foil covered cookie sheet; add scoop of rice, then turkey mixture, bread crumbs and a piece of roasted red pepper on top. Cook at 350 for 20 minutes or till all is hot.

Dinner is served...




It looks like hell, but it wasn't too bad- it's all gone anyway. The only thing I would do different is to take the purple off the eggplant- I don't like it.

K