70 g Eggplant
70 g Zucchini
70 g Tomatoes
130 g Turkey fillet
25 g Bulgur
2 tsp Olive oil
20 g Parsley, dill, arugula, cilantro
Lemon juicetaste
Salt taste
Peppertaste
1
Marinate the turkey in lemon juice and spices. Fry without oil / bake for 15 - 20 Minutes until cooked;
2
Finely chop the half of the greens and combine with the butter;
3
Eggplant, zucchini and tomato cut into rings. Lubricate in a sauce of oil and herbs, put in the baking dish rings of eggplant / zucchini / tomato one by one and put in a preheated oven to 200C for 15 Minutes;
4
Sprinkle the finished ratatouille with the remaining fresh herbs. Serve with porridge and meat.
Ingredients
70 g Eggplant
70 g Zucchini
70 g Tomatoes
130 g Turkey fillet
25 g Bulgur
2 tsp Olive oil
20 g Parsley, dill, arugula, cilantro
Lemon juicetaste
Salt taste
Peppertaste