Basic Italian Eggplant Stew – a delicious recipe with eggplants, salt, lemon juice, tomato sauce, lean ground turkey, onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
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.
2
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.
3
Rinse the cubes very well and press them firmly with paper towels to remove as much liquid as possible.
4
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.
5
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.
124
kcal
Calories
5
g
Fat
7
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 large eggplants, 2 tablespoons salt, 1 tablespoon lemon juice, 1 (28 ounce) can tomato sauce, and more.
Yes, Basic Italian Eggplant Stew falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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