NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

1 medium Chinese eggplant

0.5 tbsp Avocado oil

3 cloves Garlic

1 tsp Fresh ginger

1 tbsp Tamari

1 tbsp Rice vinegar

0.25 tsp Red pepper flakes

1 stalk Green onion

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the Chinese eggplant into 1/2-inch thick rounds or bite-sized cubes.

• 2

  Heat avocado oil in a large skillet or wok over medium-high heat.

• 3

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

• 4

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

• 5

  In the same pan, add the eggplant and a splash of water, covering for 2 minutes to steam-soften until tender and slightly caramelized.

• 6

  Push the eggplant to the side and add minced garlic, grated ginger, and red pepper flakes, sautéing for 30 seconds until fragrant.

• 7

  Return the turkey to the pan, pour in the tamari and rice vinegar, and toss everything together for 1 minute to coat evenly.

• 8

  Remove from heat, drizzle with toasted sesame oil, and garnish with thinly sliced green onions before serving.