Keto Turkey in Green Tahini Sauce with Roasted Eggplant and Za’atar Radishes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant and radishes on a large baking sheet.

2. 2

   Toss the eggplant with 2 tablespoons olive oil, half of the salt, the cumin, and the smoked paprika. Toss the radishes with 1 tablespoon olive oil, half of the za’atar, and a pinch of black pepper.

3. 3

   Roast the eggplant and radishes for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until the eggplant is browned and tender and the radishes are lightly caramelized.

4. 4

   While the vegetables roast, pat the turkey cutlets dry with paper towels and season them with the remaining salt and black pepper.

5. 5

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the turkey for 3 to 4 minutes per side, until fully cooked. Transfer to a plate and keep warm.

6. 6

   Reduce the heat to medium. In the same skillet, add the garlic and cook for 30 seconds, stirring, until fragrant.

7. 7

   Add the chicken broth and scrape up the browned bits from the pan. Cook for 1 minute.

8. 8

   In a bowl, mix the tahini, Greek yogurt, lemon juice, lemon zest, parsley, mint, and the remaining za’atar. Gradually add this mixture to the skillet with the broth, stirring over low heat until smooth and creamy. Do not let it boil vigorously.

9. 9

   Return the turkey cutlets to the skillet and coat them with the green tahini sauce. Cook for 2 more minutes over low heat to heat everything through evenly.

10. 10

    Serve the turkey with the roasted eggplant and radishes on the side, spooning the remaining sauce over the top.