A few years ago you couldn’t have paid me to watch 30 Minute Meals by Rachael Ray. Fast forward to now and I just love her talk show and her magazine. I don’t love everything she does, but her recipes often act as inspiration for me.
Last week I came across this recipe for Chicken & Eggplant Stir-Fry, so when these baby (and I mean BABY) eggplants arrived in my CSA basket, I knew I had to create a version of Rachael’s dish.
I started by sauteing 1 red onion in a little olive oil.
To the onion I added a pound of ground turkey, browning it until it was cooked through.
Next, I sliced up the eggplant and added it to the pan with 1 tbsp of minced garlic.
Next I added 3 seeded and sliced jalapenos and continued to saute the entire mixture on medium heat.
Lastly I added 1/4 cup of soy sauce, 1/4 cup chopped basil, and ground black pepper.
The dish was light, flavorful, slightly salty, and spicy. It was just perfect and combined ingredients I would have never thought of combining.
I served the stir-fry over brown rice and have enjoyed it as leftovers this week for lunch.