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Nutritional Info
  • 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

View full nutritional breakdown of Turkish-style turkey, eggplant, and yogurt sauce calories by ingredient
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Turkish-style turkey, eggplant, and yogurt sauce

Submitted by: KRISTIN9924

Introduction

A 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.
Number of Servings: 6

Ingredients

    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.

Directions

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.






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