Minced Turkey with Veggies and Minty Roasted Eggplant Sauce
The roasted eggplant sauce with mint is a great addition to this dish. It makes for a quick and light weeknight dinner.
Servings 2
Calories 347kcal
Ingredients
- 10 oz minced turkey (or pork or chicken)
- 2 small eggplant halved
- 1.5 cup carrot sliced
- 2 medium potato chopped (you can leave the skin on)
- 1/2 cup onion chopped
- 1 clove garlic minced
- 1/2 tsp dried thyme
- 1/2 tsp turmeric powder
- sea salt to taste
- black pepper to taste
- 1/2 cup fresh mint leaves or to taste, chopped
Instructions
Roast (or grill) the eggplants
- Preheat oven to 400°F or 200°C.
- Slice the eggplants in half lengthwise. Score the cut side of the eggplants in a crosshatch pattern with a sharp knife, in lines about an inch apart. Poke the skin sides of the eggplants with a fork.
- Sprinkle with a little olive oil and roast on a wire rack with cut side up. Place in oven and cook for 35 minutes, or until completely cooked through and very soft.
Meanwhile
- Cut all vegetables.
- Cook potatoes and carrots in lightly salted water until soft.
- In a skillet, heat cooking oil over medium-low heat and cook onions until very soft. Watch out to not burn them. Stir regularly.
- Stir in garlic and minced meat. Increase heat to medium and cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
- Season with thyme, turmeric, salt and pepper to taste.
- When eggplant is ready, blend in a small blender until smooth.
- Add drained carrots, potatoes, and blended eggplant to the meat mixture. Cook until heated through.
- Finish with chopped mint and cook for 30 seconds to 1 minutes more.