Like most kids, I never liked eating eggplants growing up. But as I fell in love with Italian cuisine, eggplant became one of my favourites. I enjoy eggplants the best when it is grilled and served with salsa verde.
Eggplants or “aubergine,” as we call it in some kitchens, are part of the nightshade family and therefore related to bell peppers, tomatoes and potatoes. They are a high-fiber, virtually fat-free vegetables with an array of vitamins and minerals such as folate, potassium, manganese, Vitamins B6, C & K, copper, niacin, magnesium and phosphorus.
Those suffering from inflammation are usually recommended to stay away from nightshades for a time being to reduce inflammation. I believe in balance and eating a variety of foods so I like to include eggplants in my diet and also include it in my client’s meal plans. When a client of mine was on a personalized elimination diet, she requested a meal that involved eggplant so this dish was born! I hope you like it as much as we do! 🙂
- avocado oil
- 2 eggplants, sliced 1/8 inch thick
- 1lb lean ground turkey
- ½ red onion, small diced
- 3 cloves garlic, minced
- 1 cup cashew cream sauce (recipe as follows)
- ¼ cup chopped parsley
- 1 cup raw cashews, soaked *overnight
- 1 cup filtered water
- ¼ cup nutritional yeast
- 2 tsp onion powder
- 1 tsp granulated garlic or 1 clove garlic
- TT sea salt
- - hemp hearts
- - nutritional yeast
- Prepare the cream sauce first.
- Drain the cashews and rinse with water. Place in a blender with fresh filtered water and the rest of the ingredients. Blend until smooth and creamy. Add salt to taste. If the sauce feels too thick, add more water as needed, about a tablespoon at a time.
- Line a baking tray with parchment paper and place the eggplants on top. Drizzle with avocado oil and roast in the oven at 400°F for 15-20 minutes or until soft but not mushy. Once done, remove from oven, cool and set aside. Turn the oven temperature down to 350°F.
- In a medium frying pan on medium heat, add some avocado oil and sear the turkey until cooked through. Place in a bowl and set aside.
- In the same pan, add more avocado oil and sauté onion until transparent. Add the garlic and sauté for another minute or until it starts to brown slightly. Add the ground turkey and cashew cream. Season to taste with sea salt and pepper. Turn the heat off and add the parsley.
- Fill the eggplant slices and start rolling. Bake for an additional 10 minutes.
- Plate and garnish with hemp hearts and nutritional yeast if desired.
- Enjoy! 🙂
- - Eggplants absorb a lot of oil so don’t be scared to add more if it looks dry.
If you end up slicing the eggplant too thick, don’t fret! You don’t have to roll it up, just simply place the filling on top of the eggplant slices and serve as is.
HAPPY EATING!! 🙂
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