Turkey with braised zucchini and eggplant

Ingredients

• salad: 1 large bowl, about 120 g
• turkey: 1 serving, about 110 g
• zucchini: about 150 g
• eggplant: about 150 g
• potato: 1 medium tuber, about 120 g
• olive oil: 1 tbsp, about 5 g

Instructions

1. Cube the aubergine, salt it and leave it 10 minutes, then blot it dry. The salt draws out the bitterness and the excess water — otherwise the aubergine takes every drop of oil in the pan.
2. Cut the potato to the same size and fry it first, for 5–6 minutes: it needs longer than the other vegetables.
3. Add the aubergine, and the courgette three minutes after that. The courgette goes in last: it cooks fastest and falls apart if it is braised as long as the rest.
4. Cut the turkey into strips and fry it separately over high heat for 4–5 minutes. In a crowded pan it releases its juice and stews instead of browning.
5. Bring everything together, cover and give it 3–4 minutes on a low heat. Serve the salad alongside, not in the pan.

Nutrition

No common allergens

Swaps

• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
• The meat can be swapped for fish 150-170 g, tofu 170 g or legumes 160 g.
• Chicken and turkey can be swapped 1:1 by weight.
• The potatoes can be swapped for 150 g of cooked buckwheat/rice or 180 g of sweet potato.

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