Spicy Eggplant Turkey Bolognese

Serves: 6

ingredients

1 lb organic ground turkey

1 medium/large eggplant, diced into 1-inch chunks

1/2 yellow onion, peeled and diced

4-5 cloves garlic, minced

1 Tbsp. extra virgin olive oil (EVOO)

2 jars of your favorite tomato sauce

5 cups (large handfuls) of fresh spinach

1/4 tsp. peperoncino powder (more or less depending on how spicy you like it)

1/4 tsp. pepper

1/8 tsp. Himalayan salt

Fresh basil, chopped to top

Grated parmesan or nutritional yeast for a dairy-free option

directions

1. Place EVOO in med/hot pan and break up ground turkey with a fork and then place in pan to cook.

2. Once ground turkey starts to brown add diced yellow onion and minced garlic.

3. Sauté until onions start to turn translucent, then add in diced eggplant and sauté for about another 3 minutes.

4. Add in 1.5 to 2 jars of your favorite tomato sauce to just about cover the mixture.

5. Add in peperoncino powder, pepper, and Himalayan salt.

6. Let simmer until eggplant is soft (or to desired texture).

7. Add in 5 large handfuls of fresh spinach and cook until wilted.

8. Top off with chopped basil, grated Parmesan cheese or nutritional yeast for dairy-free option.

Pro tip:

I love to pair this with red lentil spaghetti for extra protein and fiber. You can also easily make this a vegan dish by leaving out the ground turkey and get your protein from the lentil pasta!

This is quite the elevated bolognese. It still has the comforting feeling bolognese gives you, but is packed with vegetables in every bite! The extra fiber from the eggplant, spinach, and pasta will keep you full from just a small amount. I also love how the eggplant bulks up the dish, providing you with almost double the amount so you can have leftovers for days (it also freezes well) or easily feed the whole family!

xo

Kate

dairy-free. gluten-free. vegan option.