Turkey fillet with eggplant in tomato curry

Ingredients for 4 servings:

• 4 large eggplants
• salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp curry powder (heaped tbsp)
• 1 tbsp mustard
• 1 pinch(s) cumin
• 1 pinch(s) coriander powder
• 2 onions
• 4 tomatoes (more for cocktail or date tomatoes)
• 2 peppers, red
• 1 tbsp parsley, shredded
• 4 turkey schnitzels, not too thickly sliced
• 1 sprig(s) sage
• 1 sprig(s) tarragon
• 1 tbsp, leveled curry powder
• 2 garlic cloves, finely chopped
• 1 tbsp, leveled flour
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Super tasty variation to the Mediterranean eggplant recipes, if you leave out the turkey fillets it is a delicious vegetarian dish

Wash the eggplants and cut into roughly 2 cm pieces. Combine the salt, sugar, and half of the curry in a large bowl. Add the eggplant cubes, mix well, and let stand for 1/2 hour. Meanwhile, lightly flatten the turkey cutlets, sprinkle with salt, and rub with a little olive oil on both sides. Finely chop the sage and tarragon. Mix the curry, finely chopped garlic cloves, flour, and herbs on a flat plate. Toss the turkey cutlets in the mixture and wrap in cling film. Dice the onion and tomatoes. Grind the cumin and coriander in a mortar. Mix the mustard, the other half of the curry, and the ground spices. If the mixture is too thick, add a little water. Remove the seeds from the chili peppers and chop very finely. Brown the eggplants in hot olive oil and continue to cook over low heat for a few minutes. Add the onion and tomatoes. Add the spice mixture and mix well. Continue cooking until the eggplants are soft (approx. 5-10 minutes). Add the peppers and simmer over very low heat. Heat the oil in a pan and fry the marinated turkey cutlets over medium heat for 2-3 minutes on each side. Finally, turn the heat up briefly to brown the meat. Season the eggplants with salt, sugar, and parsley. Serve with rice.