Mediterranean Turkey and Eggplant Stir-Fry
Recipe courtesy of the National Turkey Federation.
1 pound ground turkey
1 cup onion, thinly sliced
2 cloves garlic, minced
1 1/2 teaspoons dried oregano, crushed
1 teaspoon dried mint, crushed
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups eggplant, peeled and cut into 1/2-inch cubes
1 cup green pepper, seeded and cut into 1/2-inch cubes
1 tablespoon olive oil
1 teaspoon granulated sugar
1 medium tomato, peeled and cut in wedges (see note below)
1 tablespoon crumbled feta cheese
- In large non-stick skillet, over medium-high heat, sauté turkey, onion, garlic, oregano, mint, salt and pepper 5 to 6 minutes or until meat is no longer pink. Remove turkey mixture from skillet and set aside.
- In same skillet, over medium-high heat, sauté eggplant and green pepper in oil 4 minutes or until vegetables are crisp-tender.
- Combine turkey mixture with vegetable mixture. Stir in sugar and tomato. Cook mixture, over medium-high heat, 4 to 5 minutes or until heated throughout.
- To serve, top turkey mixture with feta cheese.
Makes 4 servings.
Note: To peel a tomato, cut a skin deep X in the blossom end of the tomato. Drop into boiling water and blanch for 15 seconds. Lift out with a slotted spoon and drop into a bowl of ice water. Skin will slip off easily. Cut into wedges.
Nutritional Information Per Serving (1/4 of recipe): Calories: 257; Total Fat: 13g; Cholesterol: 87mg; Total Carbs: 13g; Protein: 22g; Sodium: 573mg.
Recipe and photograph courtesy of the National Turkey Federation.