Turkey Bean Bake
|Aubergine||1 Medium, thinly sliced|
|Olive oil||15 Milliliter (1 Tablespoon Oil, For Brushing)|
|Turkey breast||1 Pound, diced (450 Gram)|
|Onion||1 Medium, chopped|
|Chopped tomatoes||14 Ounce (400 Gram)|
|Canned red kidney beans||15 Ounce, drained (425 Gram)|
|Paprika||15 Milliliter (1 Tablespoon)|
|Fresh chopped thyme/1 teaspoon dried thyme||15 Milliliter|
|Chili sauce||1 Teaspoon|
|Greek style yogurt||12 Ounce (350 Gram, 1 1/2 Cup)|
|Grated nutmeg||1⁄2 Teaspoon|
|Black pepper||To Taste|
1. Preheat-the oven to 190°C/375°F/ Gas 5. Arrange the aubergine in a colander and sprinkle with salt.
2. Leave the aubergine for 30 minutes, then rinse and pat dry. Brush a nonstick pan with oil and fry the aubergine in batches, turning once, until golden.
3. Remove aubergine, add the turkey and onion to the pan, then cook until lightly browned. Stir in the tomatoes, beans, paprika, thyme, chilli sauce, and salt and pepper. In a separate bowl, mix together the yogurt and grated nutmeg.
4. Layer the meat and aubergine in an ovenproof dish, finishing with aubergine. Spread over the yogurt and bake for 50-60 minutes, until golden.