YOUR SOLIN GENERATED RECIPE
Roasted Eggplant and Lean Ground Turkey Layered Bake with Creamy Feta Topping
Enjoy a hearty layered bake combining tender roasted eggplant, savory lean ground turkey, and a vibrant tomato sauce, finished with a creamy, tangy feta topping. Each bite delivers a satisfying blend of textures and flavors that universally appeal to breakfast, lunch, or dinner cravings.
INGREDIENTS
1 cup Eggplant (sliced and roasted, approx 82g)
4 ounces Lean Ground Turkey (approx 113g)
1 ounce Feta Cheese (crumbled, approx 28g)
1/2 cup Tomato Sauce (unsalted, approx 123g)
1/4 medium Red Onion (diced, approx 28g)
1 teaspoon Olive Oil (approx 4.5g)
PREPARATION
Preheat your oven to 400°F.
Slice the eggplant into 1/4-inch rounds. Brush with olive oil and lightly season with salt and pepper. Arrange them on a baking sheet and roast in the oven for about 20 minutes until tender and slightly browned.
While the eggplant roasts, heat a nonstick skillet over medium heat. Add the red onion and sauté until softened, about 3 minutes.
Add the lean ground turkey to the skillet with the onions. Cook, breaking it apart with a spatula until the turkey is browned and cooked through, approximately 5-7 minutes.
Stir in the tomato sauce into the turkey mixture and let it simmer for a couple of minutes. Season with herbs of your choice if desired.
In a baking dish, layer the roasted eggplant slices evenly, then top with the ground turkey and tomato sauce mixture.
Sprinkle the crumbled feta cheese evenly over the top.
Place the dish back in the oven for an additional 5 minutes to warm and allow the feta to soften slightly.
Remove from the oven, serve warm, and enjoy your layered bake!