Baked turkey with eggplant and cheese - recipe

HD3136

• Wash the turkey meat. Slice into 3 cm thick plates. Lubricate the multicooker bowl with butter. Place the turkey in the bottom of the bowl.
• Press the "MENU" button, select the "BAKE" mode (default cooking time is 1 hour). Close the lid of the multicooker and press the START button.
• Wash the eggplants, peel the tough peel. Cut first along the fruit into two parts, and then, each half into thin slices (3-5 mm). Salt. Pepper. Peel the garlic, crush and stir with sour cream and thyme.
• When the multicooker beeps, open the lid and turn the turkey over. Put the sliced ​​eggplants on the turkey and cover with sour cream, sprinkle with grated cheese. Close the lid, press the "MENU" button to continue cooking.
• At the end of the program, carefully remove the inner bowl from the multicooker, place the turkey on a platter, cut into slices and serve.
Tips
• You can add goat cheese to the dish to enhance the flavor. Lay out the ingredients in the following sequence: turkey, goat cheese, cut into small cubes, turkey, cheese.
• If you want to make the dish more colorful and preserve more vitamins in the dish, do not peel the eggplant.
• Turkey meat is rich in proteins, vitamins (B6, B2, B12, PP) and minerals. Turkey meat contains phosphorus in quite significant amounts, almost like fish.
• A portion of turkey can provide the human body with a daily requirement of PP vitamin. Turkey meat is low in cholesterol (74 mg per 100 g). Iron from turkey meat is very easily absorbed, magnesium prevents diseases of the nervous system, and selenium keeps the body young and prevents cancer.
• Cheddar cheese can be substituted with any other hard cheese to taste.