Protein Turkey and Quark Patties with Creamy Lemon Millet and Roasted Eggplant

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the eggplant on a baking tray and add 1 tbsp olive oil, 1/2 tsp sweet paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well and roast for 25 minutes, stirring halfway through, until tender and browned.

2. 2

   2. While the eggplant roasts, prepare the millet. In a medium saucepan, combine the rinsed millet and broth. Bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

3. 3

   3. Fluff the millet and stir in 90 g (about 6 tbsp) of quark, 60 g (1/4 cup) of Greek yogurt, the zest of half the lemon, 1 tbsp lemon juice, 1 grated garlic clove, half of the scallion, 1/4 tsp salt, and a pinch of black pepper. Stir until creamy.

4. 4

   4. In a large bowl, mix the ground turkey, the remaining quark, the egg, chickpea flour, 2 minced garlic cloves, parsley, 1 tsp sweet paprika, 1/2 tsp ground cumin, 3/4 tsp salt, 1 tbsp lemon juice, and 1/4 tsp black pepper. Mix just until combined.

5. 5

   5. Shape the turkey mixture into 8 even patties. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until deeply golden and they reach a safe internal temperature of 74 °C / 165 °F.

6. 6

   6. In a small bowl, mix the remaining Greek yogurt with a few drops of lemon juice and a pinch of salt to make a creamy finishing spoonful.

7. 7

   7. Divide the creamy millet among 4 plates. Top each serving with 2 patties and add the roasted eggplant on the side. Finish with the yogurt sauce, the remaining scallion, and the toasted pumpkin seeds.

8. 8

   8. Serve immediately, with a little extra lemon zest on top if you want a brighter finish.