Spiced Turkey with Smoky Eggplant Cream, Sautéed Cabbage and Lemon Chickpeas

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the eggplant cut side up on a baking tray, add 1/2 tablespoon olive oil, a pinch of salt, and a little black pepper. Roast for 22 to 25 minutes, until the flesh is very tender.

2. 2

   2. While the eggplant roasts, combine the turkey with 1 tablespoon olive oil, half of the cumin, half of the sweet paprika, the ground coriander, 1 tablespoon lemon juice, half of the lemon zest, 1/2 teaspoon salt, and a little black pepper. Let it rest for 10 minutes.

3. 3

   3. Heat a large skillet over medium heat. Add 1/2 tablespoon olive oil and sauté half of the onion with half of the garlic for 2 to 3 minutes. Add the green cabbage, a pinch of salt, and black pepper, and cook for 6 to 8 minutes until tender but still slightly firm. Keep warm.

4. 4

   4. In the same skillet, add 1/2 tablespoon olive oil. Add the remaining onion and garlic and cook for 2 minutes. Add the chickpeas, the remaining cumin, the remaining sweet paprika, the dried oregano, 1 tablespoon lemon juice, the remaining lemon zest, and 2 tablespoons water. Cook for 4 to 5 minutes, stirring, until the chickpeas are well coated. Adjust with a pinch of salt.

5. 5

   5. Scoop the flesh from the roasted eggplant and place it in a blender or food processor. Add the Greek yogurt, 1/2 tablespoon olive oil, a pinch of salt, and black pepper. Blend until smooth and creamy. If you want a lighter texture, add 1 to 2 tablespoons of water.

6. 6

   6. Wipe out the skillet and heat it over medium-high heat. Add the remaining 1/2 tablespoon olive oil and cook the turkey medallions for 3 to 4 minutes per side, until golden and cooked through in the center.

7. 7

   7. To serve, spread the eggplant cream onto the plates, top with the sautéed cabbage, lemon chickpeas, and turkey. Finish with fresh parsley and a little more black pepper if desired.