Turkey Eggplant Stir-Fry

Turkey Eggplant Stir-Fry

Last updated: April 2018

This stir-fry has delicious asian flavors. The addition of eggplant and snap peas is a great way to sneak in more vegetables into your meal.


  • 4 ground turkey sausages, diced
  • 1 eggplant, chopped
  • 1 cup snap peas
  • 1/2 portabella mushroom, diced
  • 1 tsp. teriyeki sauce
  • sesame seeds, sprinkled
  • 1 tbs coconut oil.
  • 1 tsp olive oil

Makes 4 servings


  1. In a large frying pan, fry eggplant, mushroom, and snap peas in coconut oil for 20 minutes until they are soft.
  2. In a medium sized frying pan fry turkey sausages in olive oilfor 15 minutes, until cooked.
  3. On a cutting board, dice cooked turkey sausages.
  4. Add diced turkey to cooked veggies.
  5. Season with teriyaki sauce and sesame seeds.

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Nutrition facts

Per serving

  • calories: 74
  • cholesterol: 10mg
  • dietary fiber: 2g
  • potassium: 177mg
  • protein: 4.6g
  • saturated fat: 1.2g
  • sodium: 94mg
  • sugars: 2.2g
  • total carbohydrates: 5.8g
  • total fat: 3.6g
Photograph by Christina Saschin. All rights reserved. Used with permission.

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