tomato, eggplant & turkey dinner
i HAVE A NEW OBSESSION!!
This Tomato, Eggplant & Turkey dish is not only delicious - it's also low-calorie and packed with protein! My mom used to make something kind of similar when I was a kid, so this is an adapted version. It's great as a stand-alone dinner and tastes just as good when heated up for meal prep. Plus, it's pretty simple to make.
Difficulty Level: Easy
Cook Time: 25 minutes
Serving Size: ~8 - the serving size is what I use for meal prep. If you want to make this for just one meal, use half the amount of ingredients
What You'll Need:
- 2 pounds organic ground turkey
- About 4 large Roma tomatoes (sometimes I use 5), diced
- 1/2 yellow onion, diced
- 1 medium eggplant, diced into 1/2-inch thick cubes
- 3-4 cloves garlic, minced (I use 2-3 cloves of elephant garlic when I have it; the more garlic, the merrier)
- Olive oil (I just drizzle it in the pan when cooking each set of ingredients)
- Salt & pepper to taste
Here's How:
- Preheat oven to 375 degrees Fahrenheit
- Drizzle olive oil into a nontick skillet
- Add onion and garlic to pan, saute until soft
- Move onion & garlic to nonstick baking pan
- Repeat steps 2-4 with eggplant; saute until a little soft and darker in color
- Repeat steps 2-4 with turkey meat; saute until there is barely any pink color left (the turkey in the image below still requires more cooking)
- Combine tomatoes with onion, garlic, eggplant and turkey in nonstick baking pan
- Feel free to add salt & pepper at this point (I do it now and after baking)
- Stir all ingredients together
- Bake for 10 minutes (if turkey is still at all pink, bake for a few more minutes until it is brown)
- Let cool and serve
I hope you love this recipe as much as I do! Be sure to use the hashtag #HMBgirl when you post to Insta so I can see your version of this delicious dish!