tomato, eggplant & turkey dinner


This Tomato, Eggplant & Turkey dish is not only delicious - it's also low-calorie and packed with protein! My mom used to make something kind of similar when I was a kid, so this is an adapted version. It's great as a stand-alone dinner and tastes just as good when heated up for meal prep. Plus, it's pretty simple to make.

Difficulty Level: Easy

Cook Time: 25 minutes

Serving Size: ~8 - the serving size is what I use for meal prep. If you want to make this for just one meal, use half the amount of ingredients

What You'll Need:

  • 2 pounds organic ground turkey
  • About 4 large Roma tomatoes (sometimes I use 5), diced
  • 1/2 yellow onion, diced
  • 1 medium eggplant, diced into 1/2-inch thick cubes
  • 3-4 cloves garlic, minced (I use 2-3 cloves of elephant garlic when I have it; the more garlic, the merrier)
  • Olive oil (I just drizzle it in the pan when cooking each set of ingredients)
  • Salt & pepper to taste

Here's How:

  1. Preheat oven to 375 degrees Fahrenheit
  2. Drizzle olive oil into a nontick skillet
  3. Add onion and garlic to pan, saute until soft
  4. Move onion & garlic to nonstick baking pan
  5. Repeat steps 2-4 with eggplant; saute until a little soft and darker in color
  6. Repeat steps 2-4 with turkey meat; saute until there is barely any pink color left (the turkey in the image below still requires more cooking)
  7. Combine tomatoes with onion, garlic, eggplant and turkey in nonstick baking pan
  8. Feel free to add salt & pepper at this point (I do it now and after baking)
  9. Stir all ingredients together
  10. Bake for 10 minutes (if turkey is still at all pink, bake for a few more minutes until it is brown)
  11. Let cool and serve

I hope you love this recipe as much as I do! Be sure to use the hashtag #HMBgirl when you post to Insta so I can see your version of this delicious dish!