Turkey with Eggplant in Sour Cream Sauce
This easy skillet dish combines tender turkey with sautéed eggplant and onion in a creamy sour cream sauce. Paprika, herbs and spices add plenty of aroma and flavor.
Updated : 16 October, 2026
Easy
About 45 min.
Ingredients
1 kilograms
Turkey thigh
400 grams
Eggplant
2 tablespoon
Sour cream
2
Onion
40 milliliters
Vegetable oil
to taste
Salt
1 teaspoon
Khmeli-suneli
1 teaspoon
Paprika
0.5 teaspoon
Ground black pepper
to taste
Garlic
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. The original recipe uses turkey thigh, but turkey breast will also work.
Step 2
Rinse the eggplants, trim off the ends and cut them into small cubes or half-moons. Sprinkle with salt, mix and leave for 15–20 minutes.
Step 3
Remove the bone and skin from the turkey thigh if needed. Pat the meat dry and cut it into small, evenly sized pieces.
Step 4
Peel the onion and cut it into large cubes.
Step 5
Heat the vegetable oil in a frying pan. Add the onion and cook until translucent. Remove it with a spoon and transfer to a separate plate, leaving the oil in the pan.
Step 6
Rinse the salt from the eggplant and gently squeeze out excess moisture. Add it to the pan in which the onion was cooked and cook over medium heat, stirring, until tender. Transfer the cooked eggplant to paper towels to absorb excess oil.
Step 7
Add the turkey to the pan. Cover and cook over low heat for about 30 minutes, or until the turkey is fully cooked. Check occasionally to make sure it is not sticking and add 30–40 ml, or about 2 tablespoons, of water if needed. Toward the end, uncover, increase the heat slightly and let the pieces brown.
Step 8
Return the cooked onion and eggplant to the pan with the turkey. Season with salt, Georgian-style herb and spice blend and paprika, or use your preferred spices. Mix well.
Step 9
Add the sour cream and simmer, stirring, for 1–2 minutes.
Step 10
Finish with finely chopped fresh herbs and ground black pepper.
Author note
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