dinner

Za'atar-Roasted Turkey Thighs with Charred Eggplant and Kalamata Olive Tapenade

Name: Za'atar-Roasted Turkey Thighs with Charred Eggplant and Kalamata Olive Tapenade
Ingredients: 175.9 g Turkey, thigh, meat only, raw; 1105.6 g Eggplant, raw; 77.9 g PITTED SNACK KALAMATA OLIVES WITH OLIVE OIL & THYME; 4 ml Olive oil, extra virgin

Nutrition

775

kcal

Calories

47.300000000000004

Protein

70.2

Carbs

25.29999999999999

Fat

AI Insight

Insight not available for this recipe.

Ingredients(4)

Turkey, thigh, meat only, raw175.9 g

Eggplant, raw1105.6 g

PITTED SNACK KALAMATA OLIVES WITH OLIVE OIL & THYME77.9 g

Olive oil, extra virgin4 ml

Instructions

Preheat oven to 400°F (200°C). Pat the turkey thighs dry and rub generously with za'atar seasoning and a pinch of Aleppo pepper.

Slice eggplant into 1-inch rounds, brush with 10ml of olive oil, and season with salt. Arrange eggplant on a parchment-lined baking sheet and place turkey on top. Roast for 35-40 minutes until the turkey skin (if any) is golden and internal temperature reaches 165°F (74°C) and eggplant is tender and caramelized.

While roasting, finely chop the Kalamata olives with thyme and mix with the remaining 10ml of olive oil and a squeeze of fresh lemon juice.

To serve, plate the roasted eggplant rounds, top with the juicy turkey thighs, and finish with a generous spoonful of the olive tapenade. Garnish with additional za'atar and a sprinkle of sumac for brightness.