Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb GROUND TURKEY
- 1 cup onion thinly sliced
- 2 clove garlic minced
- 1 1/2 tsp dried oregano crushed
- 1 tsp dried mint crushed
- 3/4 tsp salt
- 1/4 tsp pepper
- 4 cup eggplant peeled and cut into 1/2-inch cubes
- 1 cup green pepper seeded and cut into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp sugar
- 1 medium tomato (see note)
- 1 tbsp Feta cheese, crumbled
- =
Directions
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 for15 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.