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Playing Turkey Curry Sliders with Roasted Tomatoes and Eggplant


  • 2 pounds ground turkey
  • Juice of 1 lime
  • 2 vine ripe yellow or orange tomatoes
  • Salt and pepper
  • Sprinkle of sugar
  • 2 baby Japanese eggplant
  • EVOO Extra Virgin Olive Oil, for brushing and drizzling
  • 1 small red onion
  • 2 inches fresh ginger root, peeled
  • 4 cloves garlic, minced
  • 4 scallions, whites and greens finely chopped
  • A handful of cilantro, finely chopped
  • A small handful of mint leaves, finely chopped
  • 1/4 cup curry powder (or mix your own curry blend with 1 rounded tablespoon each ground cumin and coriander, 2 tablespoons turmeric, and 1 teaspoons each ground cardamom and cayenne)
  • 12 slider rolls
  • Mango chutney


Serves: Makes 12 sliders




Arrange a cooling rack over a baking sheet. Preheat oven to 300F.



Season tomatoes with salt, pepper and a light sprinkle of sugar. Roast tomatoes 45 minutes to 1 hour, until caramelized. Remove tomatoes to a plate and reserve. Raise the oven temp to 450F.



Cut tops and trim bottom of eggplant. Cut into slices 1/2-inch thick, brush with EVOO and season with salt and pepper. Roast 15 minutes, remove and cool.



Slice red onion into thin rings and dress with lime juice, a drizzle of oil and season with salt and pepper.



Place turkey in bowl and grate ginger overr bowl. Add garlic, scallions, cilantro, mint, salt, pepper and curry spices; mix to combine. To test spice level, make a tiny patty the size of a quarter and cook it up. Taste it to adjust seasonings then form 12 slider-size patties, drizzle burgers with EVOO and cook on a grill, griddle pan or cast-iron skillet over medium-high heat.



Arrange slider bottoms on a platter and top with the patties. Top burgers with oven-dried tomatoes, roasted eggplant, onion rings and some mango chutney. Set bun tops in place with a small dollop of yogurt, if using.