Cumin Turkey with Roasted Eggplant Cream and Lemon Green Beans

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the eggplant halves on a baking tray, score the flesh lightly, and brush with 1 tablespoon olive oil. Scatter 3 garlic cloves on the tray, add a pinch of salt and pepper, and roast for 22 to 25 minutes until the eggplant is very tender.

2. 2

   While the eggplant roasts, pat the turkey cutlets dry with paper towels. Season them with the ground cumin, sweet paprika, onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the turkey cutlets for 3 to 4 minutes per side, until fully cooked and the internal temperature reaches 74°C / 165°F. Remove and keep covered to stay warm.

4. 4

   Bring a medium pot of water and a pinch of salt to a boil. Cook the green beans for 3 minutes, drain, and briefly cool under running water to keep their color bright.

5. 5

   Scoop the roasted eggplant flesh into a blender or food processor with the 3 roasted garlic cloves, Greek yogurt, 1 tablespoon lemon juice, lemon zest, the remaining 1/2 tablespoon olive oil, and a pinch of salt and pepper. Blend until smooth and creamy.

6. 6

   In the same skillet used for the turkey, heat the remaining 1/2 tablespoon olive oil over medium heat. Add 1 minced garlic clove and cook for 20 seconds. Add the green beans and sauté for 2 to 3 minutes. Pour in the remaining 1 tablespoon lemon juice and add the chopped parsley, toss well, and adjust with salt and pepper.

7. 7

   Spread a layer of roasted eggplant cream on each plate. Arrange a turkey cutlet on top or alongside and finish with the lemon green beans. If desired, add a little extra parsley on top for garnish.