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- Preparing Time: 1 hour and 36 minutes
- Total Time: -
- Served Person: 6
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup unsweetened almond milk
- 1 tablespoon minced garlic
- cooking spray
- 1/4 cup chopped onion
- sauce:
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/8 teaspoon oregano
- casserole:
- 1 tablespoon coconut flour
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon almond flour
- 1/8 teaspoon ground cardamom
- 1 (8 ounce) can tomato paste
- 1 pound extra-lean ground turkey breast
- 1 (15 ounce) can petite diced tomatoes, drained
- 1 sweet potato, peeled and cut into noodle shapes
- 1 eggplant, sliced into 1/2-inch pieces
- 1 teaspoon tarragon flakes, divided
- Carbohydrate 25.5
- Cholesterol 56
- Fat 10.6
- Protein 19.4
- Sodium 697
- Calories 267 calories;
Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square pan with cooking spray. Heat a large skillet over medium heat. Add ground turkey, onion, and garlic; cook and stir until turkey is browned, 5 to 10 minutes. Stir in diced tomatoes and tomato paste. Add sweet potatoes; cook and stir until slightly softened, about 5 minutes. Combine eggplant, 1/2 teaspoon tarragon flakes, salt, pepper, chili powder, cumin, oregano, and cardamom in a bowl; toss until eggplant is coated. Layer coated eggplant on the bottom of the prepared pan; top with turkey mixture. Bake casserole in the preheated oven until sweet potatoes are lightly browned, about 15 minutes. Heat a saucepan over high heat. Add olive oil, almond flour, and coconut flour; cook and stir until mixture thickens, about 1 minute. Reduce heat to medium-high. Whisk in almond milk slowly until combined. Cook, continuing to whisk, until sauce is reduced by half, about 10 minutes. Remove casserole from the oven; cover with sauce. Bake in the preheated oven until the top of the casserole has browned, 40 to 45 minutes. Top with remaining 1/2 teaspoon tarragon. Slice into 6 pieces with a sharp knife.
