Mediterranean Eggplant Turkey Terrine

Ingredients

• 2 medium eggplants, thinly sliced (500 g)
• 2 tsp (10 ml) olive oil, divided
• 1 lb (450 g) lean ground turkey
• 2 garlic cloves, minced (6 g)
• 1 tsp Italian seasoning
• 1/2 tsp (3 g) fine salt, plus black pepper
• 1 cup (240 g) Homemade Marinara (p. 62)
• 2 medium tomatoes, thinly sliced (200 g)
• 1/3 cup (80 g) dairy-free cream cheese
• 1 cup (110 g) dairy-free mozzarella-style shreds
• 2 tbsp (10 g) chopped basil or parsley

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Method

1. Preheat oven to 400°F (200°C). Brush the eggplant slices with half the oil and roast on a sheet pan for 12 minutes, until soft.
2. Heat the rest of the oil in a skillet. Cook the turkey with the Italian seasoning, salt, and pepper for 6–8 minutes, until 165°F (74°C). Add the garlic for the last minute, then stir in the marinara.
3. Line a 9 × 5-inch (23 × 13 cm) loaf pan with eggplant slices, letting them hang over the sides.
4. Layer the turkey sauce, tomato, cream cheese, mozzarella, and herbs, then repeat. Fold the eggplant over the top.
5. Bake for 20–25 minutes, until bubbling at the edges. Rest for 10 minutes before slicing.