Directions:
- Cube the eggplant and toss with lemon juice promptly to prevent browning. Toss cubes with salt and leave to rest in a strainer for 30 to 60 minutes.
- While the cubes rest, brown the ground turkey and onions in a large deep pan. Add the tomato sauce, Italian seasoning, and pepper to the pot and simmer over low heat.
- Rinse the cubes very well and press them firmly with paper towels to remove as much liquid as possible.
- Combine eggplant with the sauce and cook for 20-30 minutes over medium-low heat. The longer you cook the stew, the softer the eggplant will become.
- The mixture can also be baked in the oven at 375 degrees for 5-40 minutes or on low in the crockpot for 4 to 6 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.91 Kcal (460 kJ) | ||
| Calories from fat | 27.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 5% | |
|---|---|---|---|
| Cholesterol | 27.97mg | 9% | |
| Sodium | 2433.46mg | 101% | |
| Potassium | 484.46mg | 10% | |
| Total Carbs | 12.63g | 4% | |
| Sugars | 7.66g | 31% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 9.01g | 18% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 48.05 Kcal (201 kJ) | ||
| Calories from fat | 11.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 5% | |
|---|---|---|---|
| Cholesterol | 12.23mg | 9% | |
| Sodium | 1063.89mg | 101% | |
| Potassium | 211.8mg | 10% | |
| Total Carbs | 5.52g | 4% | |
| Sugars | 3.35g | 31% | |
| Dietary Fiber | 2.26g | 21% | |
| Protein | 3.94g | 18% | |
| Vitamin C | 2.7mg | 10% | |
| Iron | 0.2mg | 2% | |
| Calcium | 13.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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