Family Chickpea, Turkey and Eggplant Bake with Golden Potato Yogurt Mash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   Place the potatoes in a pot with cold water and a pinch of the salt. Bring to a boil and cook for 15 to 18 minutes, until very tender. Drain well.

3. 3

   While the potatoes cook, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes. Stir in the garlic and cook 30 seconds more.

4. 4

   Add the eggplant, another pinch of salt, and some of the black pepper. Cook for 6 to 8 minutes, stirring, until softened and lightly colored.

5. 5

   Add the ground turkey to the skillet and cook for 5 to 6 minutes, breaking it up with a spoon, until no pink remains.

6. 6

   Stir in the sweet paprika, cumin, oregano, and tomato paste. Cook for 1 minute to deepen the flavors.

7. 7

   Pour in the crushed tomatoes and chicken broth. Add the chickpeas and cook for 8 to 10 minutes over medium heat, until the filling is thick but still saucy. Turn off the heat and mix in half of the fresh parsley and the lemon juice.

8. 8

   Make the mash: mash the hot potatoes with the Greek yogurt, butter, half of the Parmesan cheese, the remaining salt, and a little more black pepper until creamy.

9. 9

   Transfer the turkey, eggplant, and chickpea filling to the baking dish. Spread the potato mash on top and create ridges with a spoon. Drizzle the surface with the remaining tablespoon of olive oil and sprinkle with the rest of the Parmesan cheese.

10. 10

    Bake for 22 to 25 minutes at 220 °C / 425 °F, until the topping is golden and the filling is bubbling around the edges. For extra color, broil for 2 to 3 additional minutes, watching closely.

11. 11

    Let rest for 8 minutes before serving. Finish with the remaining fresh parsley over the top.