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

A hearty and flavorful casserole featuring lean ground turkey sautéed with roasted eggplant, tomatoes, onions, and garlic, all brought together with aromatic herbs and a touch of melted mozzarella. This dish offers a balanced blend of protein and veggies, finished with a drizzle of olive oil for a satisfying meal that's both nutritious and comforting.

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NUTRITION

365kcal
Protein
31.3g
Fat
21.7g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

100 grams Lean Ground Turkey

1 cup Eggplant (diced)

1 cup Diced Tomato

1/4 cup Chopped Onion

2 cloves Minced Garlic

2 teaspoons Olive Oil

1 ounce Part-Skim Mozzarella Cheese

1 teaspoon Mixed Dried Herbs (Basil & Oregano)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Arrange the diced eggplant on a baking sheet, drizzle with half of the olive oil, and sprinkle a pinch of the dried herbs. Roast for about 20 minutes until tender.

  • 3

    While the eggplant roasts, heat a non-stick skillet over medium heat and add the remaining olive oil. Sauté the chopped onion and minced garlic until fragrant and translucent.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned and fully cooked, breaking up any clumps as it cooks. Stir in the diced tomato and remaining dried herbs, and let the mixture simmer for 5 minutes.

  • 5

    Combine the roasted eggplant with the turkey mixture in a casserole dish. Mix well to incorporate all the flavors.

  • 6

    Sprinkle the shredded part-skim mozzarella cheese evenly over the top.

  • 7

    Place the casserole in the oven and bake for an additional 10 minutes until the cheese is melted and slightly golden.

  • 8

    Remove from the oven, let it cool for a few minutes, and serve warm.

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

A hearty and flavorful casserole featuring lean ground turkey sautéed with roasted eggplant, tomatoes, onions, and garlic, all brought together with aromatic herbs and a touch of melted mozzarella. This dish offers a balanced blend of protein and veggies, finished with a drizzle of olive oil for a satisfying meal that's both nutritious and comforting.

NUTRITION

365kcal
Protein
31.3g
Fat
21.7g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

100 grams Lean Ground Turkey

1 cup Eggplant (diced)

1 cup Diced Tomato

1/4 cup Chopped Onion

2 cloves Minced Garlic

2 teaspoons Olive Oil

1 ounce Part-Skim Mozzarella Cheese

1 teaspoon Mixed Dried Herbs (Basil & Oregano)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Arrange the diced eggplant on a baking sheet, drizzle with half of the olive oil, and sprinkle a pinch of the dried herbs. Roast for about 20 minutes until tender.

  • 3

    While the eggplant roasts, heat a non-stick skillet over medium heat and add the remaining olive oil. Sauté the chopped onion and minced garlic until fragrant and translucent.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned and fully cooked, breaking up any clumps as it cooks. Stir in the diced tomato and remaining dried herbs, and let the mixture simmer for 5 minutes.

  • 5

    Combine the roasted eggplant with the turkey mixture in a casserole dish. Mix well to incorporate all the flavors.

  • 6

    Sprinkle the shredded part-skim mozzarella cheese evenly over the top.

  • 7

    Place the casserole in the oven and bake for an additional 10 minutes until the cheese is melted and slightly golden.

  • 8

    Remove from the oven, let it cool for a few minutes, and serve warm.