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Source: America's Favorite Food Associations

Mediterranean Tukey & Eggplant Stir-Fry
A tasty treat from the Middle-East.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 15 to 18 minutes
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1 pound ground turkey
1 cup onion, thinly sliced
2 cloves garlic, minced
1 1/2 teaspoons dried oregano, crushed
1 teaspoon dried mint, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
4 cups eggplant, cut into 1/2 inch cubes
1 cup green pepper, seeded and cut ingot 1/2 inch cubes
1 tablespoon olive oil
1 teaspoon sugar
1 medium tomato
1 tabelspoon feta cheese, crumbled




In large non-stick skillet, over medium-high heat, saute turkey, onion, garlic, oregano, mint, salt and pepper 5 to 6 minutes or until meat is no longer pink. Remove turkey mixture from skillet and set aside.

In same skillet, over medium-high heat, saute eggplant and green pepper in oil 4 minutes or until vegetables are crisp-tender.

Combine turkey mixture with vegetable mixture. Stir in sugar and tomato. Cook mixture, over medium-high heat, 4 to 5 minutes or until heated
throughout.

To serve, top turkey mixture with feta cheese. NOTE: To peel a tomato, cut a skin-deep X in the blossom end of the tomato. Drop into boiling water and blanch for 15 seconds. Lift out with a slotted spoon and drop into a bowl of ice water. Skin will slip off easily.






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