Carb Smart Turkey and Eggplant Bake
with DIY Béchamel
This cozy comfort food is light on carbs. Roasted eggplant adds silky texture and hearty Mediterranean flavour to this dish.
Ingredients: Eggplant • Ground turkey • Russet potato • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
½ unit(s)
Yellow Onion
½ unit(s)
Eggplant
1 unit(s)
Russet Potato
7 g
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
56 mL
Cream
(Contains Milk)
2 unit(s)
Cream Cheese
(Contains Milk)
10 g
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7 g
Parsley
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
0.13 tsp
Pepper*
¼ tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut half the eggplant into 1-inch pieces (use all for 4 servings).
- Add eggplant to a foil-lined baking sheet. Drizzle 1 1/2 tbsp (3 tbsp) oil over top, then season with salt and pepper. (TIP: We love using olive oil in this recipe!) Toss to coat.
- Broil in the middle of the oven, tossing halfway through, until tender and golden brown, 10-12 min.
- Remove any brown spots from potato, then peel and cut into 1/4-inch rounds.
- To a medium pot, add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings). Cover and bring to a boil.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 7-10 min.
- Drain and set aside.
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Roughly chop parsley.
- Heat a medium oven-proof pan over medium-high (use a large oven-proof pan for 4 servings).
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook 2-4 min, stirring until tender. Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add 1/2 cup (3/4 cup) water, cream cheese and cream. Bring to a gentle boil.
- Cook 2-3 min, whisking often, until smooth and thickened.
- Remove from heat, then transfer to a bowl. Season with salt and pepper.
- Carefully rinse and wipe the same pan (from step 4) clean.
- Reheat over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey to the pan. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add tomato sauce base and Shawarma Spice Blend. Cook, stirring often, until fragrant, 30 sec.
- Add 1/2 cup (3/4 cup) water, broth concentrate, broiled eggplant and half the parsley. Stir to combine. Remove from heat, then season with salt and pepper, to taste.
- Arrange potatoes over turkey mixture in a single layer. Pour béchamel over potatoes, then spread in an even layer.
- Broil in the middle of the oven until top is golden-brown and edges are bubbling, 4-7 min.
- When turkey and eggplant bake is done, carefully remove from the oven and let rest, at least 5 min. (NOTE: The pan's handles will be very hot.)
- Divide turkey and eggplant bake between bowls. Sprinkle parsley over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.