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    Roast Turkey w/ Sweet & Sour Eggplant


    Source of Recipe


    Family Circle Cookbook - 1988 Annual - Favorite Recipes of the Year

    Recipe Introduction


    This recipe is also one can prepare as a Make-A-Head dish. the turkey breast and the eggplant mixture can be prepared a day or two ahead and refrigerated. Allow BOTH to come to room temperature before serving. Try the eggplant on its own as a condiment with other roasted meats and grilled fish.

    List of Ingredients




    1 uncooked whole turkey breast with bone (about 5 lbs)
    1 eggplant (about 3/4 lb) - cut into 1/2" thick slices
    1/4 c olive oil
    4 small cloves garlic - finely chopped
    4 medium size ripe tomatoes
    halved, seeded and diced (about 2 cups)
    1/2 c red wine vinegar
    3/4 c sugar
    1/2 t salt
    1/2 t pepper
    1/3 c oil-cured black olives - pitted and halved
    2 T capers -drained * SEE NOTE
    3 T chopped parsley

    Recipe



    1. Preheat oven to a moderate 350*F. Place the turkey breast in a medium size casserole or dutch oven. Cover the casserole.

    2. Roast the turkey in the preheated moderate oven (350*F) for 1 1/2 to 2 hours or until the internal temperature of the turkey reaches 170*F on a meat thermometer. Remove the casserole from the oven and let the turkey cool. Refrigerate the turkey - covered.

    3. Meanwhile, turn the oven to broil. Place the eggplant slices on the baking sheet. Brush the eggplant slices with 1 T olive oil. Broil the slices 6 inches from the source of heat or until the eggplant is lightly browned. Turn the slices over and brush with another T of olive oil. Broil for 7 minutes or until the eggplant is soft but NOT mushy. Set the eggplant aside to cool.

    4. Saute' the garlic, stirring, in the remaining 2 T of oil in a medium size skillet over medium heat for 1 minute. Do NOT let the garlic brown. Add the tomatoes and cook stirring, for 1 minute, or until the tomatoes are coated with oil and slightly softened.

    5. Cut the cooled eggplant slices into a small dice. Combine the eggplant, tomatoes, vinegar, sugar, salt, pepper, olives and capers in a large bowl. Refrigerate the mixture, covered, at least 1 hr or up to 2 days for the flavors to mellow. Stir the mixture occasionally.

    6. Remove the eggplant mixture and the turkey from the refrigerator 1 hr before planning to serve. Thinly slice the turkey. Arrange the slices on a platter with the eggplant mixture. Garnish with chopped parsley.

    * Food for thought:

    Capers are actually the buds of a wild Mediterranean shrub, which are picked and then salted and preserved in vinegar. Use as a condiment or to zip up mayonnaise sauces and seafood and veal dishes.

 

 

 


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