Name: Roasted Eggplant with Herbed Tomato Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 medium eggplant; 6 oz ground turkey (93% lean); 0.5 cup tomato puree; 0.25 cup yellow onion; 2 cloves garlic; 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup plain non-fat Greek yogurt

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the eggplant into 1/2-inch thick rounds. Lightly brush both sides with 0.25 tbsp of olive oil and sprinkle with half of the sea salt and black pepper.
Arrange the eggplant rounds on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden brown and tender.
While the eggplant is roasting, heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium heat.
Add the finely diced yellow onion and minced garlic to the skillet, sautéing for 3 minutes until translucent and fragrant.
Add the ground turkey to the skillet and cook for 6-8 minutes, breaking it into small crumbles with a spatula, until fully browned.
Stir in the tomato puree, dried oregano, dried basil, and the remaining salt and pepper. Reduce heat to low and simmer for 5 minutes to meld the flavors.
To serve, plate the roasted eggplant rounds and spoon the herbed turkey tomato sauce generously over the top.
Garnish each portion with a dollop of plain Greek yogurt for a creamy, protein-packed finish.

Nutrition

Ingredients

Instructions

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