Ground Turkey & Eggplant

Eggplant is rich in vitamins and minerals and contains important phytonutrients and antioxidants.  That means eggplant can help scavenge potent free radicals (they contribute to aging, so we want a scavenger!), protects cells from damage, and contribute to cardiovascular health!

Print Recipe

Ground Turkey & Eggplant

Course

Main Dish

Servings

Ingredients

• 1 lb ground turkey
• 1 medium eggplant peeled & diced
• 1 medium zucchini squash peeled & diced
• 1 medium yellow squash peeled & diced
• 2-4 large handfuls of greens (turnips chard, kale, spinach, mustards, or whatever you choose), chopped
• 2 tablespoon extra virgin olive oil
• ¼ cup veggie or chicken broth low sodium or no salt added
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ¾ - 1 teaspoon sea salt more or less depending on taste
• 1 teaspoon dried oregano
• teaspoon ¼turmeric
• teaspoon ¼ground black pepper
• 2 cloves garlic minced
• 1/2 onion diced
• 1 can diced tomatoes 14.5 oz
• 1 can or jar tomato sauce 8 oz

Course Main Dish Servings Ingredients 1 lb ground turkey 1 medium eggplant peeled & diced 1 medium zucchini squash peeled & diced 1 medium yellow squash peeled & diced 2-4 large handfuls of greens (turnips chard, kale, spinach, mustards, or whatever you choose), chopped 2 tablespoon extra virgin olive oil ¼ cup veggie or chicken broth low sodium or no salt added 1 teaspoon dried sage 1 teaspoon dried thyme ¾ - 1 teaspoon sea salt more or less depending on taste 1 teaspoon dried oregano teaspoon ¼turmeric teaspoon ¼ground black pepper 2 cloves garlic minced 1/2 onion diced 1 can diced tomatoes 14.5 oz 1 can or jar tomato sauce 8 oz

Instructions

1. Preheat oven to 425.
2. Line baking sheet with aluminum foil and spray or brush with olive oil
3. Spread diced eggplant out, spray or brush with olive oil and sprinkle with sea salt
4. Bake for 10 min; then toss and turn eggplant and bake for 15 more min

   
5. In the meantime, combine with ground turkey: sage, thyme, sea salt, pepper, turmeric, and 1 garlic clove. Set aside.
6. In large sauce pan, add ½ Tbs olive oil and 1.5 Tbs broth, then diced onion. Saute until translucent.
7. Add the rest of the garlic to the pan, and then add the ground turkey with all the spices. Cook on medium heat until almost no pink is left in the turkey, then add tomatoes and tomato sauce. Turn to low and cover with the lid tited.
8. In a small to medium pan, add the rest of the olive oil and broth, then the zucchini. Sprinkle with sea salt. Cook on medium heat for about 5 minutes.
9. Add zucchini and eggplant to pan with turkey and tomato sauce, stir.
10. Add greens, stir, turn off heat, and cover. The greens will cook just enough.

    
11. Optional - add grated parmesan or shredded mozzarella