Preparation

Preheat oven to 375°F (190°C).

Brush eggplant slices with melted butter, season lightly with salt, and roast for 8–10 minutes until soft and pliable.

While eggplant roasts, cook ground turkey (6 oz.)  in a skillet over medium heat with paprika (1/4 tsp), cumin (1/4 tsp), garlic powder (1/4 tsp), salt, and pepper until browned.

Lay roasted eggplant slices flat, layer with roasted red pepper strips, cooked turkey, and a sprinkle of crumbled cheese.

Gently roll each slice into a spiral and place them upright in a small baking dish or skillet.

Pour tomato sauce (½ cup) around and slightly over the spirals. Sprinkle the remaining cheese over the top.

Bake for 15 minutes until heated through and the cheese is melted.

Garnish with fresh cilantro before serving.

Bonus Fresh Tomato Sauce

Ingredients

1 cup fresh tomatoes (peeled and chopped)
1 tbsp. butter
1 clove garlic (minced)
1/4 tsp. onion powder
Salt and pepper to taste
Optional: pinch of dried oregano or basil

Preparation

Melt butter in a small saucepan over medium heat.

Add garlic and sauté until fragrant, about 30 seconds.

Add chopped tomatoes and cook down for 10–15 minutes until thickened.

Season with onion powder, salt, pepper, and optional herbs.

Blend for a smooth sauce or leave chunky for a rustic texture.