Eggplant "Tedbileh"

Turkey ("Tedbileh") With Eggplant

Makes 10 servings

PREP 20 minutes COOK 45 minutes TOTAL 1 hour, 5 minutes

Ingredients

• 1.67 lb ground white meat chicken or turkey (one package)

• 1 tablespoon olive oil, plus more spray for roasting

• 4 Italian or regular eggplants

• 3 garlic cloves, minced

• 2 onions, diced

• 1/2 cup of water

• 1 tablespoon allspice

• 1 tablespoon cinnamon

• 1-3 teaspoons garlic powder, divided

• 1 tablespoon pine nuts

• Salt & pepper, to taste

Instructions

1. Preheat the oven to 375 degrees.

2. Slice the eggplant into rounds, and season with a generous amount of sea salt, to drain out the excess water. Let it sit for about 15 minutes and then pat dry.

3. Layer a baking tray with parchment paper and spray with olive oil. Place the eggplant on top and spray with olive oil again. Season with garlic powder. Repeat three times, or the amount that fits onto each tray. Roast the eggplant for about 45 minutes.

4. In the meantime, prepare the chopped turkey. In a small pot, sauté the garlic and onion, until golden brown, about 7 minutes.

5. Place the ground turkey inside and combine. Using a masher or large spoon, chop up the turkey, stirring continuously, as it cooks. Add the water to the pot and cover it, letting it cook for about 5-10 minutes more, careful not to dry out the turkey. (Don't spice yet, otherwise the flavor will be taken away). Then, season with allspice, cinnamon, salt & pepper. The turkey should appear darker and the texture meaty. Set aside in the pot until the eggplant is ready.

6. Once the eggplant is ready, take out a large 9 by 12 inch pyrex, and layer the eggplant on top, add the turkey, and sprinkle pine nuts on top. Repeat and top with eggplant.

7. Lower the oven to 350 degrees, and roast for 10 minutes more, or until desired crispness.

Optional: Serve with tahini drizzled on top.