Sunday Supper - Stuffed Eggplant

I've been in a cooking rut lately.  I'm trying (somewhat unsuccessfully) to restrict the amount of bread and pasta I eat.  I'm relatively good about it at home as I've just stopped buying what I don't think I should be eating, but what it's done instead is leave me uninspired.   I decided this past Sunday to make eggplant stuffed with ground turkey and it was delicious.

I bought 2 small eggplants that I cut in half and took out the insides leaving about an inch all around. I sauteed a couple of cloves of garlic and an onion in olive oil, added in a pound of ground turkey until it was almost cooked and then added in the insides of the eggplant. I had some tomato sauce in the fridge that I made recently so I mixed the sauce in with the meat. 

I drizzed the eggplant with olive oil, stuffed them with the meat mixture and cooked covered with foil in a 400 degree oven for about half an hour.  I then removed the foil and finished cooking for another 10 minutes.

Last weekend when I was in Fort Lauderdale we ate dinner one night at a Greek restaurant called Thasos. The service was mediocre at best but the food was quite good and I especially liked the Greek salad. It reminded me of the salads I had when I visited Greece and I decided to make a version of that salad to serve with the stuffed eggplant.

I used a mixture of heirloom tomatoes, a seedless cucumber, some meaty green olives, a fresh and creamy hunk of feta cheese and drizzled it all with really good, fruity olive oil.