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Mediterranean Turkey & Eggplant Stir-Fry




Source of Recipe


Recipe by The National Turkey Federation


List of Ingredients




1 Pound GROUND TURKEY
1 Cup onion thinly sliced
2 Cloves garlic minced
1-1/2 Teaspoons dried oregano crushed
1 Teaspoon dried mint crushed
3/4 Teaspoon salt
1/4 Teaspoon pepper
4 Cups eggplant peeled and cut into 1/2-inch cubes
1 Cup green pepper seeded and cut into 1/2-inch cubes
1 Tablespoon olive oil
1 Teaspoon sugar
1 Medium tomato* (See Note)
1 Tablespoon Feta cheese crumbled


Recipe



In large non-stick skillet, over medium-high heat, saute turkey, onion, garlic, oregano, mint, salt and pepper 5 to 6 minutes or until meat is no longer pink. Remove turkey mixture from skillet and set aside.
In same skillet, over medium-high heat, saute eggplant and green pepper in oil 4 minutes or until vegetables are crisp-tender.
Combine turkey mixture with vegetable mixture. Stir in sugar and tomato. Cook mixture, over medium-high heat, 4 to 5 minutes or until heated throughout.
To serve, top turkey mixture with Feta cheese.


* NOTE: To peel a tomato, cut 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.
YIELD: 4 Servings