This is one of those recipes that we used to eat a lot and then somewhere along the way we kind of forgot about it. Then, the other day I was with one of my friends at My Fresh Basket and she got a dish that looked just like this. Then I HAD TO MAKE IT! It has such great flavor!!
I got all the ingredients before the chaos of COVID-19, but the good news is, all of these ingredients should still be available!!
One more thing, if you think the idea of eggplant sounds gross, it isn’t. You actually don’t even taste it much in this recipe!!
Here is a healthy dinner recipe to try tonight!
Mediterranean Eggplant Ragout
Ingredients:
1 lb lean ground turkey
1 large eggplant, chopped into cubes
1 tbsp avocado oil
1 yellow onion, diced
1/4 cup raisins
1 tsp red pepper flakes
1 tsp ground cinnamon
1/4 tsp salt
2 cups canned unsalted diced tomatoes
1/4 cup balsamic vinegar
1 15oz can low sodium chickpeas, drained and rinsed
2 TBSP capers
3 oz goat cheese
How to:
Heat 1/2 TBSP avocado oil in a saute pan. Add onion and eggplant and saute for 5-7 minutes, or until eggplant softens.
Add raisins, salt, pepper flakes and cinnamon. Mix to combine. Then add canned tomatoes, 1/2 cup water, chickpeas and capers. Increase heat to a boil. Then reduce to a simmer for 15 minutes, or until eggplant is tender.
Meanwhile, using the other 1/2 TBSP avocado oil, cook the ground turkey. As it is cooking, add salt and pepper and break up into bite sized pieces. Cook until no pink remains.
Once ragout is cooked, add the ground turkey!
Serve with goat cheese and a starch and vegetable! We served with polenta and green beans, but you can serve with any starch and vegetable!!!
