Turkish-style turkey, 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.

1. Preheat oven to 500 degrees. Bring a pot of water to boil for pasta.

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.