EGGPLANT - GROUND TURKEY AND KALE CASSEROLE BAKE

It's cold tonight and I was craving something comforting and warm. I've eaten so much pumpkin/butternut squash/sweet potato soup, that my skin is going to turn orange! So, I thought I would make up something warm and comforting that wasn't soup. I ate lots of eggplant when I was growing up. My mom would make eggplant patties out of it and they were delicious. So, I'm a fan of the strange purple plant...

I was in the mood for an italian seasoned casserole. I put this together using things I had in my pantry and fridge. (except for the eggplant which I bought over the weekend, not knowing what I was going to do with it)


I wanted to make something that was freezable as I like to portion things out and save freeze them so I have a yummy selection of meals available at any given time. We have a LARGE freezer, so I make quite a few things twice the size, just so I have leftovers for the freezer.

I hope you enjoy it, it is delicious!!

Chop the eggplant

finely chop all of the herbs. 

Heat olive oil and sauté onions, garlic and peppers until soft. 

Add in ground turkey and cook until browned. If you change up the meat to something that is not at lean as turkey, I would brown the meat first, then add the onions and continue to cook in the rendered fat. 

Add in the eggplant and continue to cook until it starts to soften. 

Add in all remaining ingredients including herbs. Saute for a minute or two longer to help the magic of fresh herbs happen. They smell fabulous!!

Toss with the Kale and place in a 13x9 baking dish. I add the Kale last because I like it to still be somewhat raw when I eat it. I'm not a big fan of cooked Kale. If you are, please feel free to add it in sooner when you add the eggplant to the sauté pan

Mmmmmmmmmm....

This shot shows all the deliciousness

When it comes out of the oven, it's nice and hot and delicious!!

You can serve this on it's own, with rice or a nice side salad. 

Eggplant Ground Turkey and Kale Casserole Bake

Ingredients

1 medium Eggplant, diced

1 pound Ground turkey

1 can no salt Diced tomatoes

1 medium Red Onion, diced

2 cloves Garlic, minced

1/2 Red bell pepper, diced

1 cup Mushrooms, diced

2 Kale leaves removed from stem

1 tsp Pepper

1 tsp salt

1 tsp Crushed red pepper

2 T fresh Parsley, chopped and divided

1 tsp Oregano

1 T fresh Thyme, chopped

1 T fresh Rosemary, chopped

1 T fresh Sage, chopped

1 T Basil, chopped or use dried

1 tsp Worcestershire sauce

1 cup strained tomatoes or tomato sauce

Olive oil

Directions

Heat 2 T olive oil in a large sauté pan or skillet. Add onions, garlic, peppers, mushrooms and brown until onions are softened.

Add ground turkey and continue to cook until browned.

Add eggplant and all remaining vegetables (except 1 T parsley) and Worcestershire. Cook for 2-3 minutes more.

Remove from heat, toss with Kale and place in 9x13 casserole dish. Garnish with remaining parsley.

Cover and bake in 350 degree oven for 45-55 minutes or until eggplant is fully cooked and soft.

Serve over rice or with a nice dinner salad.

I used "strained tomatoes" in the recipe. These are the tomatoes that I use. 

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