in Recipes

Sweet turkey with eggplant from the Roman pot

Spread the love

Ingredients for 3 servings:

  • 1 turkey, approx. 1700 g
  • 1 eggplant(s)
  • 4 onions
  • 5 cloves garlic
  • 5 sage leaves
  • 200 ml cider
  • Cinnamon
  • Paprika powder
  • pepper
  • Salt
  • 3 tbsp honey

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the turkey and remove the giblets. Then season generously inside and out with salt. Rub with pepper, cinnamon, and paprika. Cut the eggplant and onions into medium-sized cubes and quarter the garlic cloves. Pour the cider into the earthenware pot. Fill the turkey with 3/4 of the onions and the fresh sage. Place the turkey in the earthenware pot and arrange the eggplant cubes, garlic, and remaining onion pieces around it. Finally, drizzle the honey over the vegetables. Place the earthenware pot, lid closed, in a cold oven. Cook for 45 minutes at 200°C, then for another 45 minutes uncovered to ensure the turkey is nice and crispy. Serve with wild rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Christmas salad

Raisin Child's Champagne Cake with Raspberries