ingredients
serves 4
1 medium eggplant, thinly sliced
1 tbsp olive oil, for brushing
1 pound turkey breast, diced
1 medium onion, chopped
14 ounce can chopped tomatoes
15 ounce can red kidney beans, drained
1 tbsp paprika
1 tbsp fresh chopped thyme, or 1 tsp dried
1 tsp chilli sauce
1 1/2 cups Greek style yogurt
1/2 tsp grated nutmeg
salt and black pepper
method
1. Preheat the oven to 190°C/375°F. Arrange the eggplant in a colander and sprinkle with salt.
2. Leave the eggplant for 30 minutes, then rinse and pat dry. Brush a nonstick pan with oil and fry the eggplant in batches, turning once, until golden.
3. Remove eggplant, add the turkey and onion to the pan, then cook until lightly browned. Stir in the tomatoes, beans, paprika, thyme, chilli sauce, and salt and pepper. In a separate bowl, mix together the yogurt and grated nutmeg.
4. Layer the meat and eggplant in an ovenproof dish, finishing with eggplant. Spread over the yogurt and bake for 50-60 minutes, until golden.
