Cut the thigh fillet into small pieces and marinate in the pesto sauce. Add a little salt if desired.
Cut the eggplant into small circles and the onion into segments.
Put the vegetables on a double layer of foil, lightly salt and drizzle with olive oil.
Put the Turkey on top of the vegetables.
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)