RCI-MT.004.0570.001
Mediterranean Turkey and Eggplant Stir-fry
Mediterranean Turkey and Eggplant Stir-fry from the Recidemia collection
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 1 lb
- 1 cup
- 2 clove
- dried oregano crushed1½ tsp
- dried mint crushed1 tsp
- ¾ tsp
- ¼ tsp
- eggplant peeled and cut into ½-inch cubes4 cup
- green pepper seeded and cut into ½-inch cubes1 cup
- 1 tbsp
- 1 tsp
- tomato <ref>To peel a tomato1 mediumcut a skin-deep x in the blossom end of the tomato. Drop into boiling water and blanch for 15 seconds. Lift out with a slotted spoon and drop into a bowl of ice water. Skin will slip off easily. Chop tomato into 1-inch cubes.</ref>
- feta cheese1 tbspcrumbled
Method
1
Peel and cut the tomato into 1-inch cubes using the reference method: make a skin-deep X at the blossom end, blanch in boiling water for 15 seconds, transfer to ice water, then slip off the skin and chop.
2
Peel the eggplant and cut into ½-inch cubes, then slice the onion thinly and seed the green pepper, cutting it into ½-inch cubes. Mince the garlic cloves and set all vegetables aside.
25 minutes
3
Crush the dried oregano and dried mint by hand or with a mortar and pestle to release their oils.
4
Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.
2 minutes
5
Add the ground turkey to the hot oil and cook, breaking it into small pieces with a spoon, until browned and cooked through.
6 minutes
6
Stir in the minced garlic, crushed oregano, and crushed mint, cooking for 30 seconds until fragrant.
7
Add the sliced onion and cubed green pepper to the skillet, stirring constantly to combine with the turkey.
3 minutes
8
Add the eggplant cubes, salt, pepper, and sugar to the skillet, stirring well to combine all ingredients.
1 minutes
9
Cook the mixture, stirring frequently, until the eggplant is tender and slightly caramelized on the edges.
8 minutes
10
Fold in the tomato cubes gently, stirring just to distribute them evenly throughout the stir-fry.
2 minutes
11
Divide the stir-fry among four serving plates and top each portion with crumbled feta cheese before serving.