Sunday, July 12, 2009

Turkey with eggplant and fresh pea pilaf

This dish was inspired by simple sesam turkey breast recipe which I had in one restaurant a few weeks ago. But I decided to use some Indian flavours, that is why I chose nigella seeds, mustard, some cinamon. Interesting mix of spices, but that's what is Indian cuisine all about. And I love it!!!
What we need:
1 turkey beast sliced in stripes
2 teaspoons of nigella seeds
2 tbsp of mustard
1/3 of teaspoon of cinammon
1 teaspoon of honey
1 lemon zest and juice
salt
chilli pepper
For fried eggplant:
2 eggplants/ aubergines, slices
2 tbsp of oil
1 teaspoon of salt
some nigella seeds
for mustard sauce:
2 cloves of garlic
2 tbsp of mustard
2 tbsp of yogurt
salt and pepper to taste
fresh chopped parsley
lemon juice
For pilaf:
1,5 water glasses of rice ( 1 glass= 220ml)
1 water glass of fresh or frozen peas
2 tbsp of olive oil or butter
salt
What we have to do:
1. Cut turkey breast in stripes. Season with salt and a mix of spices, mustard and honey. Drizzle some lemon juice. Then fry in oil or grill the meat for 4 min depending on the size of the meat.
2. Cut eggplant in slices. Season with salt.Leave for 20min and then wash with cold water and drain. Use the same oil where you fried turkey ( just to get the same flavour) and add some more oil and at the end sprinkle some nigella seeds. When eggplant is ready, place the pieces on a paper towel.
3. Make the sauce by mixing yogurt, mustard, chopped garlic, parsley and add lemon juice and salt. Mix it cool for 10 min.
4. Make pilaf. Wash and drain rice. Preheat olive oil in a pot and then add rice and fry them for 3 min by mixing. Then add 2,5 glasses of water and peas. Boil for 10 min and then cover with a lid and turn the heat off.
5. Serve with fresh bread or fresh vegetables. Enjoy!!!
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