Gingered turkey with eggplant and mushrooms

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 206.1
  • Total Fat: 8.7 g
  • Cholesterol: 37.5 mg
  • Sodium: 165.2 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 24.8 g

View full nutritional breakdown of Gingered turkey with eggplant and mushrooms calories by ingredient
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Easy supper. Easy supper.
Number of Servings: 6


    Jennie-O extra lean ground Turkey breast 20 oz package
    1 medium onion
    1 clove garlic
    1 eggplant about 2/3 pound
    16 ounce package of mushrooms
    3 TBLS olive oil, divided
    1.5 tsp ground ginger
    2 TBLS Organic Ville Sesame Teriyaki Sauce


Chop onion
Chop garlic clove
in frying pan, cook onion and garlic in 1 TBLS olive oil until tender.
Chop mushroom,
Peel and dice eggplant into half inch pieces.
in larger frying pan, cook mushrooms, and eggplant in 1 TBLS olive oil until tender.
Remove eggplant and mushrooms from large frying pan and set aside.
Put turkey into large frying pan, add 1 TBLS olive oil, break up turnkey and cook until brown, about 5 mins.
Add ground ginger, and organic Ville Sesame Teriyaki Sauce.
Add about one quarter cup water to scrape up brown bits from bottom of pot.
Add rest of ingredients to frying pan, and stir together until hot.
Divide into six servings.
Can be served with brown rice, not included in recipe.

Serving Size: makes 6 servings approximately 1 cup each

Number of Servings: 6

Recipe submitted by SparkPeople user ANYVAR54.

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