Dinner · Mediterranean · 20 min
Za'atar-Roasted Turkey Thighs with Charred Eggplant and Kalamata Olive Tapenade
- Calories
- 832
- Protein
- 48g
- Carbs
- 77g
- Fat
- 28g
Ingredients
- 182.6 g turkey thigh
- 0.78 tbsp za'atar seasoning
- 0.25 tsp Aleppo pepper
- 1216.6 g eggplant
- 0.5 tsp salt
- 15.6 g Kalamata olives
- 1 tsp fresh thyme
- 4.0437 ml extra-virgin olive oil
- 1 tbsp lemon juice
- 0.5 tsp sumac
Method
- 01Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 02Pat the turkey thigh dry with paper towels. Rub with 1 tablespoon of za'atar seasoning and the Aleppo pepper.
- 03Brush the eggplant rounds with 10 ml of extra-virgin olive oil and season with salt. Arrange the eggplant in a single layer on the baking sheet and place the seasoned turkey thigh on top.
- 04Roast for 35 to 40 minutes until the eggplant is tender and caramelized and the turkey reaches an internal temperature of 165°F (74°C) measured at the thickest part with an instant-read thermometer.
- 05While roasting, prepare the tapenade by combining the finely chopped Kalamata olives, fresh thyme, remaining 10 ml extra-virgin olive oil, and fresh lemon juice in a small bowl.
- 06Plate the roasted eggplant rounds, lay the roasted turkey thigh on top, and spoon the tapenade generously over the dish. Garnish with the remaining 0.5 tbsp za'atar and sumac before serving.
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