Ingredients

The following ingredients have 6 Servings
  • 1 lb ground turkey (98-99% lean)
  • 1 sweet potato (peeled and spiralized*)
  • 1 eggplant (sliced into 1/2 inch pieces (or zucchini)*)
  • 1/4 cup onion (finely chopped)
  • 1 tbsp minced garlic
  • 15 oz diced tomatoes (liquid drained)
  • 8 oz tomato paste
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/8 tsp oregano
  • 1/8 tsp cardamom
  • 1/2 tsp tarragon (+ more for topping)
  • 1 1/2 tbsp extra virgin olive oil
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1 tbsp almond flour
  • 1 tbsp coconut flour

Instruction

  • Preheat oven 350 F and spray an 8x8 inch square casserole dish with nonstick cooking spray.
  • Heat a large pan over medium heat and add ground turkey, garlic and onion cooking until browned, breaking up the meat as it browns.
  • Stir in the tomato paste and tomatoes to combine with the turkey. Add sweet potatoes cooking until slightly softened.
  • Place chopped eggplant in a bowl with all seasonings and toss to combine.
  • Layer the eggplant on the bottom of the casserole dish and top with turkey and sweet potato mixture. Place in the oven and bake 15 minutes.
  • While baking, make the sauce. Add olive oil with almond and coconut flours to a small pot and bring to a boil. Boil the olive oil, almond and coconut flour.
  • Stir 1 minute until it thickens then reduce to medium high heat slowly add almond milk to the pan whisking as you stir.
  • Continue whisking another 10 minutes until the sauce reduces to half. Remove the casserole from the oven and top with the sauce from the pot.
  • Place the casserole back in the oven to cook another 40-45 minutes until the top of the casserole has browned.
  • Remove from the oven, top with more tarragon, slice into 6 pieces and serve immediately.