This is your weekday comfort food. It is simple, tastes amazing and if you have leftover oven roasted veggies or Couscous or rice, add to this dish as a side and boom, yummy time!
Approx. Prep and Cook Time: 45 minutes
Approximate Cost: $6.95 OR $3.48 per serving.
Difficulty Level: Easy
Allergens, Other: Gluten Free
1 large eggplant (rinsed, pat dry, sliced lengthwise, salted to let it sweat, rinsed & dry again) ($1.75)
½ lb. 99% fat free ground turkey ($2.75)
1 frozen sofrito molido (.25)
2 tbsp. Angie’s basting olive oil (.50)
1 tsp. Angie’s dry seasoning (.20)
4 cloves of garlic, chopped (.10)
Few cilantro or cilantro leaves, chopped (.15)
1 large avocado ($1.25)
Season the turkey. Refrigerate.
Sauté the garlic in basting oil, then add the seasoned turkey. Stir well.
Add the frozen sofrito and the chopped cilantro or cilantro. Stir.
Slice and salt the eggplant half, allow to sweat, rinse, pat dry and rub in my basting oil.
Bake them at 350 for about 30 minutes until tender. Then flip them to brown on the meat size.
To plate them, top with the cooked turkey, garnish with avocado, scallions, thyme, anything you have. As well as any leftover Couscous and or oven roasted veggies as sides.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.