Turkey with green paprika, roasted eggplant, black lentils, and fresh cucumber yogurt sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant and red onion on a baking tray, add 2 tablespoons olive oil, half of the salt, 1 teaspoon green paprika powder, 1/4 teaspoon ground cumin, and a pinch of black pepper. Toss well.

2. 2

   Roast the eggplant and onion for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.

3. 3

   Meanwhile, combine the plain unsweetened Greek yogurt with the grated cucumber, the grated garlic clove, 1 tablespoon lemon juice, fresh mint, a pinch of salt, and a little black pepper. Chill the fresh sauce until ready to use.

4. 4

   Season the turkey breast fillet with the remaining 1 tablespoon olive oil, the rest of the green paprika powder, the remaining ground cumin, the 3 chopped garlic cloves, the rest of the salt, and black pepper.

5. 5

   Heat a large skillet over medium-high heat. Sear the turkey for 2 to 3 minutes per side until lightly browned. If you prefer to finish it in the oven, transfer it to a tray and cook at 190 °C / 375 °F for 6 to 8 minutes, or until fully cooked. If finishing in the skillet, lower to medium heat and cook 4 to 6 minutes more, turning once.

6. 6

   In a small saucepan, warm the cooked black lentils with 1 tablespoon lemon juice and half of the fresh parsley for 2 to 3 minutes, just until heated through.

7. 7

   Lightly toast the sunflower seeds in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly so they do not burn.

8. 8

   To serve, divide the lentils among the plates, top with the roasted eggplant and onion, add the hot turkey, and finish with the cucumber yogurt sauce. Sprinkle with the remaining fresh parsley and toasted sunflower seeds.