Mediterranean Turkey and Eggplant Stir-Fry
Mediterranean Turkey and Eggplant Stir-Fry
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. Cut into wedges.
Ingredients
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 for 15 seconds. Lift out with a slotted spoon and drop into a bowl of ice water. Skin will slip off easily. Cut into wedges.
Notes
