Carb Smart Turkey and Eggplant Bake
with DIY Béchamel- Sulphites
- Milk
- Wheat
- Soy
- Tree nuts
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Fish
- Egg
- Crustaceans
- Gluten
- Sulphites
This cozy comfort food is light on carbs. Roasted eggplant adds silky texture and hearty Mediterranean flavour to this dish. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Ground turkey • Russet potato • Eggplant • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Tomato sauce (water, tomato paste, salt, modified corn starch, sugar, soybean oil, citric acid, phosphoric acid, spice, flavour, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Parsley.
Ingredients
250 g
Ground Turkey
½ unit(s)
Yellow Onion
½ unit(s)
Eggplant
1 unit(s)
Russet Potato
7 g
Shawarma Spice Blend
(Contains: Sulphites May be present: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Tomato Sauce Base
(May be present: Soy, Tree nuts, Wheat, Milk, Mustard, Sesame, Fish, Egg, Crustaceans, Gluten, Sulphites)
56 mL
Cream
(Contains: Milk)
2 unit(s)
Cream Cheese
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Soy, Tree nuts, Milk, Mustard, Peanuts, Sesame, Sulphites)
7 g
Parsley
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
¼ tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Peel, then cut half the eggplant into 1-inch pieces (use all for 4 servings).
- Add eggplant to a foil-lined baking sheet. Drizzle 1 1/2 tbsp (3 tbsp) oil over top, then season with salt and pepper. (TIP: We love using olive oil in this recipe!) Toss to coat.
- Broil in the middle of the oven for 10-12 min, tossing halfway through, until tender and golden.
- Remove any brown spots from potato, then peel and cut into 1/4-inch rounds.
- To a medium pot, add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 7-10 min, until fork-tender.
- Drain and set aside.
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Roughly chop parsley.
- Heat a medium oven-proof pan over medium-high (use a large oven-proof pan for 4 servings).
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook 2-4 min, stirring until tender. Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add 1/2 cup (3/4 cup) water, cream cheese and cream. Bring to a gentle boil.
- Cook 2-3 min, whisking often, until smooth and thickened.
- Remove from heat, then transfer to a bowl. Season with salt and pepper.
- Carefully rinse and wipe the same pan (from step 4) clean.
- Reheat over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add tomato sauce base and Shawarma Spice Blend. Cook 30 sec, stirring often, until fragrant.
- Add 1/2 cup (3/4 cup) water, broth concentrate, broiled eggplant and half the parsley. Stir to combine. Remove from heat, then season with salt and pepper.
- Arrange potatoes over turkey mixture in a single layer. Pour béchamel over potatoes, then spread in an even layer.
- Broil in the middle of the oven for 4-7 min, until top is golden and edges are bubbling.
- When turkey and eggplant bake is done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot.)
- Divide turkey and eggplant bake between bowls. Sprinkle remaining parsley over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, comparing it to moussaka and praising its tasty combination of flavors.
- Ease of prep: Some found the cooking process enjoyable, while others noted it took longer than expected.
- Suggestions: Consider using more eggplant for a stronger flavor; some preferred slicing rather than cubing it.
- Portions: Several reviewers mentioned wanting more eggplant in the recipe to balance with the meat and sauce.
- Texture: Some found the eggplant's texture challenging; broiling or adjusting prep methods may improve results.
