(Pork giniling & tortang talong inspired recipe courtesy of Fit Chef for Life Katrina Palana-Soledad)
Ingredients:
GROUND TURKEY BASE
1/2 cup Onions, diced
1 Tbsp, Garlic, minced
1 Tbsp Grapeseed Oil
16oz Extra Lean Ground Turkey
16oz Lean Ground Turkey
1/4 cup Bragg’s Liquid Aminos
1/2 tsp Fresh Ground Pepper
1/2 tsp Pink Himalayan Salt
1.5 cups water
2 cups Organic Potatoes, peeled and diced
1 cup Organic Yellow Bell Peppers, diced
GRILLED EGGPLANT
1 large organic eggplant (slice lengthwise, 1/3 inch thick)
OMELETTE
1 cup of Ground Turkey Base
1 large organic brown egg + 1 large egg whites only, well beaten
Directions:
• Pre-heat non stick pan to medium heat.
• Add grapeseed oil when pan is hot. Add diced potatoes immediately. Cook for 3-5 minutes. Remove from pan then set aside.
• Spray Canola spray on the pan, add onions then sauté a bit. Add garlic and cook for 1 minute…do not brown!
• Add the lean ground turkey, Bragg’s Liquid Aminos and water. Cover pan with lid and cook for 8-10 minutes until meat is not longer pink.
• Add bell peppers, black pepper and potatoes. Cover pan with lid and cook for another 5 minutes until bell peppers are soft. Set aside.
GRILLED EGGPLANT
• Pre-heat stove top grill to medium-high heat. Spray canola spray on the grill.
• Lay eggplant on the grill and cook each side for 3-5 minutes until you see the grill marks. Set aside.
OMELETTE
• Heat a non-stick pan to medium.
• Add canola spray when pan is hot. Add 1 cup of the ground turkey base, sauteé a bit then add beaten eggs. Cook each side for 3-5 minutes.
• Remove from pan and top with grilled eggplant.
