To vie this site correctly, you have to install Adobe Flash Player

Click here to download.

Turkey and Eggplant Crumble

Servings : 4
Preparation time: 40 minutes
Cooking time: 45 minutes
Level of difficulty: Easy to average

Do not freeze. It may be refrigerated up to 5 days.

Ingredients

1 lb. (450 g) of pieces of turkey legs and breast
1 lb. of eggplant, peeled and diced
1 medium zucchini, diced
2 medium onions, diced
cup of balsamic vinegar
3 tbs. of olive oil
2 tsp. of fine salt
1 tsp. of pepper

Crumble

3 cups of fresh parmesan cheese, grated
tbs. of soft butter
2 tbs. of flour

1. Place eggplant, zucchini and onions in a salad bowl. Add vinegar, oil, salt and pepper. Stir well and let macerate 30 minutes.

2. Pour all the vegetables in a colander; drain well.

3. Place all the vegetables in a Pyrex dish and add the turkey. Spread evenly and set aside.

4. In a food processor, blend butter, parmesan cheese and flour until grainy.

5. Cover the vegetable and turkey mixture with the parmesan cheese, butter and flour garnish. Level with a spatula. Bake in preheated oven at 180°C (350°F) for 45 minutes.

Note from Nicolas
Simply wet your finger tips before handling the butter, parmesan cheese and flour garnish to prevent it from sticking.