Turkey and Eggplant Stew
Turkey and Eggplant Stew is a big-ass, chili-like, bowl of awesome. Top with a little feta and oregano to bring it all together.
Ingredients
- 2 lbs 93% lean ground turkey
- 1 onion chopped
- 9 cloves garlic minced
- 1 eggplant cubed ~380g
- 1 lb Roma tomatoes chopped
- 2 Jalapeno peppers chopped
- 1 tablespoon dried oregano
- 1 cup chicken broth
Instructions
- Brown the turkey with the onion and garlic over medium-high heat. Once brown, add the eggplant, tomatoes, Jalapenos, and oregano. Continue to cook until the eggplant softens. Then add the broth and lower to the simmer. Simmer for about 30 minutes allowing all the flavors to merge and the broth to thicken a bit.2 lbs 93% lean ground turkey, 1 onion chopped, 9 cloves garlic minced, 1 eggplant cubed, 1 lb Roma tomatoes chopped, 2 Jalapeno peppers chopped, 1 tablespoon dried oregano, 1 cup chicken broth
Notes
- If I had spinach I totally would have added it. It would have made a great addition!
- When I measured out the final pot, I ended up with just over 8 cups but I decided to count it as 8 for nutritional info. I always err on the side of overestimated calories and such.
- Feta on top of this is fantastic! Of course, skip it for Paleo and Whole30.
Nutrition
Serving: 1heaping cupCalories: 193kcalCarbohydrates: 7gProtein: 25gFat: 8gFiber: 3gSugar: 3g
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