- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 300.2
- Total Fat: 17.3 g
- Cholesterol: 66.5 mg
- Sodium: 169.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 4.2 g
- Protein: 19.6 g
Turkish-style turkey, eggplant, and yogurt sauceSubmitted by: KRISTIN9924
IntroductionA modified version of the NY Times recipe for Turkish-style lamb, eggplant, and yogurt sauce. A modified version of the NY Times recipe for Turkish-style lamb, eggplant, and yogurt sauce.
1 large eggplant, about 1 pound, in 1/2 -inch cubes
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher or coarse sea salt, more to taste
3 fat garlic cloves, minced
1 large shallot, minced
1 pound ground turkey
1/4 teaspoon red pepper flakes, preferably Turkish or Aleppo (see note), more to taste
Freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh mint or dill, more to taste
1/2 pound bowtie or orecchiette pasta
2/3 cup plain Greek yogurt.
2. Toss eggplant with 2 tablespoons oil and a large pinch of salt. Spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes.
3. In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add turkey, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Sauté until turkey is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into turkey. Taste and adjust seasonings.
4. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt.
5. Drain pasta and spread on a serving platter. Top with turkey-eggplant mixture, then with yogurt sauce. Sprinkle on additional red pepper and more mint or dill. Serve immediately.
Serving Size: Makes 6 (six) 1-1/2 cup portions
Number of Servings: 6
Recipe submitted by SparkPeople user KRISTIN9924.