A Fine Mix of Middle Eastern Cuisine and Western Fixings
1. 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.
2. In same skillet, over medium-high heat, saute eggplant and green pepper in oil 4 minutes or until vegetables are crisp-tender.
3. 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.
4. To serve, top turkey mixture with Feta cheese.
5. 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. Cut into wedges.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 4 | ||
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Calories: 208 | ||
Calories from Fat: 45 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 75.8mg | 23 % | |
Sodium 111.9mg | 4 % | |
Potassium 722.7mg | 19 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 9.6g | ||
Protein 27g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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