Rustic Turkey and Cottage Cheese Bake with Chickpea Crust, Roasted Eggplant and Warm Cumin Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper and lightly grease a small baking pan or an approximately 8 x 8-inch dish with a few drops of the olive oil.

2. 2

   Place the eggplant on the tray. Toss it with 1 tablespoon (15 ml) olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon of the ground cumin. Roast for 25 minutes at 220°C / 425°F, stirring halfway through, until tender and golden.

3. 3

   While the eggplant roasts, make the bake. In a large bowl combine the ground turkey, drained cottage cheese, chickpea flour, beaten egg, red onion, garlic, parsley, dried oregano, smoked paprika, the remaining 1/2 teaspoon cumin, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper.

4. 4

   Mix with a spatula or clean hands just until evenly combined. Transfer the mixture to the greased pan and level the top. Drizzle with the remaining 1 tablespoon (15 ml) olive oil.

5. 5

   Bake on the center rack at 220°C / 425°F for 25 to 30 minutes, until firm, golden on top, and fully cooked in the center.

6. 6

   Meanwhile, make the warm sauce. In a small saucepan over very low heat, combine the Greek yogurt, lemon juice, lemon zest, and water. Warm gently for 2 to 3 minutes without boiling, stirring constantly, until creamy and just warmed through.

7. 7

   Remove the bake from the oven and let it rest for 5 minutes. Serve portions of the rustic turkey bake with the roasted eggplant on the side and finish with the warm cumin yogurt sauce spooned over or alongside.