I love eggplant. It goes well with any vegetable and meat. But I have never made eggplant together with ground Turkey meat. Mostly I don’t cook ground Turkey  that much since my husband doesn’t like it. However, turkey breast meat is a lean meat with very little fat, and it is also white meat. If I come across nice organic turkey breast, I would like to try it.

This eggplant turkey is an baked dish after some cooking on the top of stove.

Ingredients:

  1. 2 lb turkey breast ( freshly grounded)
  2. 1 cup finely chopped carrots
  3. 1 large purple white onions ( finely chopped)
  4. 2 egg
  5. 1 tbsp whole wheat flour
  6. 2 tbsp olive oil
  7. 1 tsp hot pepper flakes
  8. 1 tsp chilli pepper powder
  9. 1tsp black pepper
  10. 1/2 tsp Italian spice
  11. 1/2 tsp paprika
  12. 1 tsp sumac
  13. 1/2 tsp oregano powder
  14. 2 lb eggplant ( big chunk)
  15. 1 tsp salt
  16. 1/2 cup organic chicken broth

Preparations:

  1. Peel eggplant skin, then slice into thick pieces. Soak the eggplant into water with a little salt.
  2. Meanwhile prepare the ground turkey. Mix all the ingredients ( item 1-13). Then stir clock wise until it is well mixed about 8 minutes.
  3. Turn on the stove, set the medium high heat. Add olive oil into the fry pan and heat for one minute. Add the ground turkey mixture. Stir and spread the mixture, separate into small pieces, until meat is almost done. Remove the ground turkey from the pot.
  4. Take eggplant pieces out, paper dry before adding into the fry pan.  Add a little bit more olive oil into the fry pan, line up the eggplant pieces carefully to cover the pan. Set the heat at medium. Cover with lid. Slowly cook the eggplant at low temperature to reduce the amount of oil. After 5 minute, the eggplant become a little soft, flip the eggplant pieces, cook for another 5 minutes.
  5. Pour ground turkey on the top of eggplant, add chicken broth, cut tomato into slices, apply the tomato pieces on the top, cover with lid.
  6. Set pre-heated oven at 400F, bake the dish for 25-30 minutes.
  7. Serve warm.

Note: This dish  is not oily at all. I found there are ways to reduce the amount of oil to cook eggplant. Cook at lower temperature, cook with chicken broth, soak eggplant in water and cook with some water inside.  Juice from this dish is tasty and fresh. No salt needed for health consciousness.