Turkey & Eggplant Romano

This hearty skillet dish combines tender eggplant with savory turkey in a rich tomato sauce. The eggplant absorbs the flavors of the stock and garlic, creating a satisfying, low-carb meal perfect for weeknight dinners. The sharp Romano cheese adds a salty, umami finish that balances the sweetness of the tomatoes. It&# 226;ÂÂs a quick, comforting option that feels like a home-cooked Italian classic. Ideal for busy evenings when you want something nutritious and delicious without spending hours in the kitchen. Serve hot with crusty bread to soak up the remaining sauce.

Cooking Method: Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 302.2

Dietary: Gluten-free

Description

This hearty skillet dish combines tender eggplant with savory turkey in a rich tomato sauce. The eggplant absorbs the flavors of the stock and garlic, creating a satisfying, low-carb meal perfect for weeknight dinners. The sharp Romano cheese adds a salty, umami finish that balances the sweetness of the tomatoes. It&# 226;ÂÂs a quick, comforting option that feels like a home-cooked Italian classic. Ideal for busy evenings when you want something nutritious and delicious without spending hours in the kitchen. Serve hot with crusty bread to soak up the remaining sauce.

Ingredients

1 1/4 cup Turkey stock; or chicken stk
6 ounce Tomato paste
1 Eggplant; peeled/diced-med.
1 Onion; minced
1 Garlic Clove; minced
2 tsp Italian seasoning
1/2 lb Cooked turkey, cut into 1/2-inch cubes
4 tbsp Romano cheese, grated
2-3 sprigs Fresh parsley, chopped (for garnish)

Directions

1
Heat a large non-stick skillet over medium heat.
2
Add the turkey stock, tomato paste, diced eggplant, minced onion, minced garlic, and Italian seasoning to the skillet.
3
Stir well to combine the ingredients, ensuring the tomato paste is fully dissolved into the stock.
4
Bring the mixture to a simmer, then reduce heat to maintain a gentle bubble.
5
Simmer uncovered, stirring frequently, for 10 to 12 minutes until the eggplant is tender and most of the liquid has evaporated.
6
Stir in the cubed cooked turkey and heat through for 1-2 minutes.
7
Remove from heat and sprinkle with grated Romano cheese.
8
Garnish with chopped fresh parsley and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 302.2kcal

% Daily Value *
Total Fat 9.8g16%
Saturated Fat 2.6g13%
Cholesterol 66.8mg23%
Sodium 1026.0mg43%
Total Carbohydrate 28.5g10%
Dietary Fiber 6.0g24%
Sugars 15.0g
Protein 26.7g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: turkey, eggplant, italian, dinner, skillet, romano, tomato, garlic, onion, healthy, low-carb, protein, easy, quick, simmer, vegetables, stock, cheese, meal, comfort

Read it online: https://www.chefs-mate.com/recipe/turkey-eggplant-romano/