|Spiced Eggplant and Turkey Stir-Fry|
I recently tried this recipe and it was a hit in our home. The original recipe called for ground sirloin, but I used ground turkey and it turned out to be very tasty.
- 1 tbsp extra-virgin olive oil, divided
- 1 large yellow onion, chopped
- 1 red bell pepper, cut into 1/2 -inch strips
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp sweet paprika
- 3/4 tsp sea salt
- 2 Roma tomatoes, chopped
- 4 cloves garlic, chopped
- 1 lb baby eggplant, cut into 1/2-inc rounds
- 1 yellow squash, cut into 1/2-inch rounds
- 1/2 lb extra-lean ground sirloin or ground turkey
- 1/4 cup minced radish tops, rinsed well and patted dry, optional
- In a large nonstick pan, heat 1 tsp oil on medium for 1 minute. Add onion and pepper and saute for 5 minutes, stirring occasionally.
- Meanwhile, in a small bowl, blend cumin, coriander, paprika and salt. *I added 2 tsp of garlic powder for more seasoning* Set spice blend aside.
- Stir tomatoes and garlic into onion mixture on stove top and cook for another 2 minutes. Add remaining 2 tsp oil and stir in eggplant and squash. Cover pan and cook for 5 minutes. Scoop mixture into a large bowl and set aside.
- Place the same pan back on medium heat and add sirloin. Cook for 2 minutes, stirring constantly. Add reserved spice blend and cook for 1 minute longer. Remove pan from heat and return vegetables to pan, mixing well, for 1 minute or until heated through. Divide stir-fry mixture among 4 bowls or plates, garnishing with radish tops, if desired.
Recipe Courtesy of Clean Eating June 2011