Juicy, tender and flavorful meat. Eggplant does not allow the Turkey breast to dry out, it is soaked in meat juice, spices and becomes very tasty. A great addition to Turkey. I cooked in the oven, and if you cook on the grill or barbecue, then eggplant with meat is better to pierce along for convenience with a skewer.
Add to the Turkey finely chopped herbs, garlic, hot pepper, fennel seeds, a little olive oil and salt.
Mix well, cover with cling film and leave to marinate for several hours in the refrigerator.
Wash and dry the eggplant, do not trim the tail. Cut the eggplant lengthwise on one side without cutting through. Inside, sprinkle with sugar, salt and leave for 30-40 minutes. During this time, the eggplant pulp will become soft and the juice will stand out. Press the pulp inside, forming a pocket.
Pour in 1-2 tsp of olive oil and fill the cut in the eggplant with Turkey pieces. Fill tightly, let the top stick out. During the baking process, the meat will decrease in volume.
Cover the baking sheet with foil or baking paper and place the eggplant filling on top. Drizzle with olive oil.
Put the baking sheet in a preheated 200 degree oven for 35-45 minutes. The time depends on the size of the eggplant. The Turkey slices should be browned on top, and the eggplant should be soft.
When serving, sprinkle the eggplant and Turkey with herbs. Prepare a vegetable salad and a delicious sauce.