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Turkey with eggplant

Skillet Turkey with Eggplant in Sour Cream

Fast, simple, delicious — a little celebration any day! Turkey with eggplant in sour cream sauce is perfect for a family lunch or dinner. The flavor is fantastic, and the spices and aromatic herbs give it a special, one-of-a-kind aroma. Best of all, it's quick and easy to make.

Pearl

Recipe author

Composition / ingredients

Servings:

Turkey thigh

Eggplant

400

Sour cream

Onion

Vegetable oil

Salt

Khmeli-suneli

Paprika

Ground black pepper

0.5

Garlic

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 12 g

Fats 32 % 7 g

Carbohydrates 14 % 3 g

126 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make turkey with eggplant? First, gather everything on the ingredient list. I used turkey thigh here, but you can use breast instead.
Step 2:

Prep the eggplant. Rinse it under running water and trim off the ends. Cut it into small cubes or half-moons. Sprinkle with salt, toss, and let sit for 15–20 minutes — this draws out the bitterness.
Step 3:

Bone and skin the turkey thigh. Rinse the meat and pat it dry. Cut it into small, evenly sized pieces.
Step 4:

Peel the onions and cut them into large cubes.
Step 5:

Heat the vegetable oil in a skillet. Sauté the onion until translucent, then lift it out with a spoon onto a separate plate, leaving the oil in the pan. Alternatively, you can sauté the onion in one pan and cook everything else in a second skillet.
Step 6:

Rinse the salt off the eggplant and squeeze out the excess liquid. Add it to the pan the onion cooked in. Cook over medium heat, stirring, until tender. Set the fried pieces on a paper towel to blot off excess oil.
Step 7:

Add the meat to the pan. Cover and cook over low heat for about 30 minutes (until the turkey is fully cooked). Check on it now and then to make sure the pieces aren't sticking; add a little water (30–40 ml) if needed. Near the end, uncover the pan, turn up the heat a bit, and let the pieces brown.
Step 8:

Return the sautéed onion and eggplant to the turkey. Add salt to taste, the khmeli-suneli, and the paprika. Feel free to use your own favorite spices here. Stir to combine.
Step 9:

Stir in the sour cream. Simmer, stirring, for 1–2 minutes.
Step 10:

At the end, sprinkle the dish with finely chopped fresh herbs and ground black pepper.
Step 11:

Done! Serve hot.

Enjoy!
Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. To learn how to gauge frying temperature and pick the best oil for the job (and which ones to skip), read more here.
You can swap the turkey for chicken or any other meat you like. Just keep in mind that the cooking time and calorie count will change.
How do you draw the bitterness out of eggplant? Cut it into planks, rounds, or cubes, salt it, and let it sit for about 10 minutes until it releases its juices. Drain off the liquid, rinse the eggplant, and start cooking.
Note that you don't always need to draw out the bitterness — young eggplant usually isn't bitter, and neither are certain special varieties.