Herb-Roasted Eggplant and Ground Turkey Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Eggplant and Ground Turkey Casserole

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant and Ground Turkey Casserole

Delight in a comforting casserole featuring tender roasted eggplant combined with lean ground turkey, ripe tomatoes, and a melty layer of part-skim mozzarella cheese, all infused with fragrant Mediterranean herbs. This dish offers a satisfying balance of protein and vegetables in a heart-healthy preparation.

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NUTRITION

307kcal
Protein
31.4g
Fat
18g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey (93% lean)

1 cup diced Eggplant

1/2 cup Diced Tomatoes

1/4 cup diced Onion

1 clove minced Garlic

2 ounces Part-Skim Mozzarella Cheese

1 teaspoon Olive Oil

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the diced eggplant on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt, pepper, dried oregano, and dried basil. Toss to coat evenly and roast in the oven for about 15 minutes until tender.

  • 3

    While the eggplant roasts, heat a non-stick skillet over medium heat and add the ground turkey. Cook until browned, breaking it up with a spoon.

  • 4

    Add the diced onion and minced garlic to the turkey, cooking until softened and fragrant.

  • 5

    Mix in the diced tomatoes and continue to cook for another 3-4 minutes. Season with salt and black pepper to taste.

  • 6

    Combine the roasted eggplant with the cooked turkey mixture in a casserole dish. Top evenly with part-skim mozzarella cheese.

  • 7

    Place the casserole in the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

Herb-Roasted Eggplant and Ground Turkey Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Eggplant and Ground Turkey Casserole

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant and Ground Turkey Casserole

Delight in a comforting casserole featuring tender roasted eggplant combined with lean ground turkey, ripe tomatoes, and a melty layer of part-skim mozzarella cheese, all infused with fragrant Mediterranean herbs. This dish offers a satisfying balance of protein and vegetables in a heart-healthy preparation.

NUTRITION

307kcal
Protein
31.4g
Fat
18g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey (93% lean)

1 cup diced Eggplant

1/2 cup Diced Tomatoes

1/4 cup diced Onion

1 clove minced Garlic

2 ounces Part-Skim Mozzarella Cheese

1 teaspoon Olive Oil

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the diced eggplant on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt, pepper, dried oregano, and dried basil. Toss to coat evenly and roast in the oven for about 15 minutes until tender.

  • 3

    While the eggplant roasts, heat a non-stick skillet over medium heat and add the ground turkey. Cook until browned, breaking it up with a spoon.

  • 4

    Add the diced onion and minced garlic to the turkey, cooking until softened and fragrant.

  • 5

    Mix in the diced tomatoes and continue to cook for another 3-4 minutes. Season with salt and black pepper to taste.

  • 6

    Combine the roasted eggplant with the cooked turkey mixture in a casserole dish. Top evenly with part-skim mozzarella cheese.

  • 7

    Place the casserole in the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.