Turkey Bean Bake Recipe
Ingredients
| Aubergine | 1 Medium, thinly sliced | |
| Olive oil | 15 Milliliter (For brushing) | |
| 450 g / 1 lb turkey breast, diced | ||
| Onion | 1 Medium, chopped | |
| 400 g / 14 oz can chopped tomatoes | ||
| 425 g / 15 oz can red kidney beans, drained | ||
| 15 ml / 1 tbsp paprika | ||
| 15 ml / 1 tbsp fresh chopped thyme, or 5 ml / 1 tsp dried | ||
| 5 ml / 1 tsp chilli sauce | ||
| 350 g / 12 oz / 1 1/2 cups Greek-style yogurt | ||
| 2.5 ml / 1/2 tsp grated nutmeg | ||
| Black pepper salt | 1 To taste | |
Directions
1. Preheat-the oven to 190°C/375°F/ Gas 5. Arrange the aubergine in a colander and sprinkle with salt.
2. Leave the aubergine for 30 minutes, then rinse and pat dry. Brush a nonstick pan with oil and fry the aubergine in batches, turning once, until golden.
3. Remove aubergine, 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 aubergine in an ovenproof dish, finishing with aubergine. Spread over the yogurt and bake for 50-60 minutes, until golden.
2. Leave the aubergine for 30 minutes, then rinse and pat dry. Brush a nonstick pan with oil and fry the aubergine in batches, turning once, until golden.
3. Remove aubergine, 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 aubergine in an ovenproof dish, finishing with aubergine. Spread over the yogurt and bake for 50-60 minutes, until golden.
Chef
