My-diet.ai

cambodian

Charred Lemongrass Eggplant With Minced Turkey And Holy Basil

This stir-fried dish pairs eggplant with ground turkey, lemongrass, finely minced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

39 g Protein
68 g Carbohydrates
26 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 240g eggplant 60 kcal
  • 157g ground turkey 232 kcal
  • 55g jasmine rice, uncooked 201 kcal
  • 11g lemongrass, finely minced 4 kcal
  • 6g garlic, minced 9 kcal
  • 11g fish sauce 4 kcal
  • 6g white sugar 23 kcal
  • 13g vegetable oil 115 kcal
  • 11g holy basil or Thai basil leaves 4 kcal
  • 1g lime wedges 0 kcal

Cooking instructions

  1. eggplant
    Char eggplant in a hot skillet or under a broiler until browned and softened, turning as needed. Cool slightly and cut into bite-size chunks.
  2. jasmine rice
    Cook jasmine rice until tender; fluff and keep warm.
  3. ground turkeylemongrassgarlicvegetable oil
    Heat oil in a wok over medium-high. Add lemongrass and garlic, stir 15 seconds, then add minced turkey and cook until no longer pink.
  4. eggplantfish saucewhite sugar
    Add eggplant, fish sauce, and sugar; stir-fry 2 to 3 minutes so eggplant absorbs the seasoning.
  5. jasmine riceholy basil or Thai basil leaveslime wedges
    Turn off heat and fold in basil. Serve over rice with lime on the side.

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