1 lg. eggplant
6 oz. ground turkey OR chicken
Fresh basil
Fresh ground black pepper
1/2 c. white rice

Saute ground chicken or turkey with olive oil, basil and pepper until slightly brown.

Cook rice as per package direction. Mix chicken with cooked rice and set aside. Bake whole eggplant at 350 degrees until softened. Do not over cook. Slice eggplant lengthwise and scoop out eggplant, leaving 1/2 inch in shell. Dice eggplant and mix with chicken and rice. Fill eggplant shells with mixture. Bake for approximately 20 minutes at 350 degrees, until shell is cooked (should be soft).