Spiced Turkey with Cauliflower-Turnip Mash, Roasted Eggplant, and Minted Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Place the eggplant on the tray, add 15 ml (1 tbsp) olive oil, half of the sweet paprika, a pinch of salt, and some black pepper. Toss well and roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.

3. 3

   While the eggplant roasts, place the cauliflower and turnip in a saucepan with enough water to cover. Bring to a boil, reduce to medium heat, and cook for 15 to 18 minutes until very tender. Drain well.

4. 4

   In the same saucepan, heat 5 ml (1 tsp) olive oil over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Add the cooked cauliflower and turnip, the hot vegetable broth, tahini, a pinch of salt, and black pepper. Blend or mash until smooth with a rustic texture. Keep warm.

5. 5

   In a bowl, mix the plain Greek yogurt with the lemon juice, lemon zest, chopped fresh mint, and 1 minced garlic clove. Add the cucumber and stir well. Chill until needed.

6. 6

   Season the turkey with the remaining sweet paprika, ground cumin, dried oregano, salt, and black pepper. Heat 25 ml (1 tbsp + 2 tsp) olive oil in a large skillet over medium-high heat.

7. 7

   Cook the turkey fillets for 4 to 5 minutes per side, depending on thickness, until browned and fully cooked through in the center. If preferred, finish cooking in the oven for 3 to 4 minutes at 200 °C / 400 °F.

8. 8

   Spoon the cauliflower-turnip mash onto each plate. Top or side with the spiced turkey, add the roasted eggplant, and finish with the creamy minted cucumber. Adjust with extra salt, black pepper, and a few extra drops of lemon juice if desired.