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 Turkey with Eggplant and Pesto Sauce Recipe
Dish from the category of useful. Turkey with eggplant and red onion, baked in foil. You can cook on coals or in the oven.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the thigh fillet into small pieces and marinate in the pesto sauce. Add a little salt if desired.
    Cut the thigh fillet into small pieces and marinate in the pesto sauce. Add a little salt if desired.
  2. Cut the eggplant into small circles and the onion into segments.
    Cut the eggplant into small circles and the onion into segments.
  3. Put the vegetables on a double layer of foil, lightly salt and drizzle with olive oil.
    Put the vegetables on a double layer of foil, lightly salt and drizzle with olive oil.
  4. Put the Turkey on top of the vegetables.
    Put the Turkey on top of the vegetables.
  5. Wrap the edges of the foil and fix the seam well.You can cook in a barbecue or on a grill over moderately hot coals. And also in the oven at T=180°C. Cooking time is approximately 20-30 minutes. At the end of cooking, you can open the foil and lightly cover the dish with smoke (if cooking on coals) or turn on the top grill and brown (if cooking in the oven)
    Wrap the edges of the foil and fix the seam well.You can cook in a barbecue or on a grill over moderately hot coals. And also in the oven at T=180°C. Cooking time is approximately 20-30 minutes. At the end of cooking, you can open the foil and lightly cover the dish with smoke (if cooking on coals) or turn on the top grill and brown (if cooking in the oven)
  6. Bon appetit.
    Bon appetit.
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