NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey

2 cups Chinese eggplant

1 tsp Toasted sesame oil

2 cloves Garlic

1 tbsp Fresh ginger

2 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Sriracha

2 stalks Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the Chinese eggplant by cutting it into bite-sized cubes.

• 2

  In a large non-stick skillet or wok over medium-high heat, add the toasted sesame oil.

• 3

  Add the ground turkey, sea salt, and black pepper to the skillet, breaking it up with a spatula until browned and fully cooked through.

• 4

  Remove the cooked turkey from the pan and set it aside on a plate.

• 5

  Add the cubed eggplant to the same skillet and sauté for 5-7 minutes, stirring occasionally, until the eggplant is tender and the edges are slightly caramelized.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for about 1 minute until highly fragrant.

• 7

  Return the turkey to the pan and pour in the coconut aminos, rice vinegar, and sriracha.

• 8

  Toss all ingredients together for 2 minutes until the sauce reduces into a glossy glaze that coats the turkey and eggplant.

• 9

  Garnish with thinly sliced green onions and serve immediately.