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🍽️ Pan dish with rice, turkey and aubergine

465 kcal · 30 min · 4 servings

Ingredients

• 300 g long-grain rice
• 1 large eggplant
• 300 g turkey breast fillet
• 1 tbsp thyme
• 2 garlic cloves
• 2 tsp chili flakes
• olive oil (cold pressed)
• salt
• pepper (freshly ground)
• 0.5 tsp cinnamon powder
• 100 ml port wine

Instructions

1. 1. Cook the rice according to the instructions on the package.
2. 2. Pour off the cooking water and let the rice drain well.
3. 3. Wash the aubergine and dry it.
4. 4. Cut the aubergine into small cubes.
5. 5. Sprinkle the cubes generously with salt.
6. 6. Let the salted aubergines stand for about 15 to 20 minutes.
7. 7. Rinse the aubergines under cold running water.
8. 8. Let the water drain off.
9. 9. Pat the aubergines dry with kitchen paper.
10. 10. Heat 4 to 5 tablespoons of oil in a pan.
11. 11. Fry the aubergine cubes until golden brown over medium heat.
12. 12. Turn the cubes repeatedly while doing so.
13. 13. Make sure the oil does not get too hot.
14. 14. Peel the garlic and chop it finely.
15. 15. Add the garlic to the aubergines shortly before the end of the frying time.
16. 16. Steam the garlic briefly.
17. 17. Season the finished aubergines with salt, pepper and cinnamon.
18. 18. Remove the aubergines from the pan.
19. 19. Keep them warm.
20. 20. Cut the turkey breast into bite-sized pieces.
21. 21. Fry the meat in the remaining oil on all sides.
22. 22. If necessary, add a little more oil.
23. 23. Deglaze the meat with port wine.
24. 24. Let the alcohol evaporate briefly.
25. 25. Sprinkle chili flakes over it.
26. 26. Steam the chili flakes briefly.
27. 27. Season the dish with salt.
28. 28. Add the rice and aubergines back to the pan.
29. 29. Mix everything well together.
30. 30. Taste the dish again.
31. 31. Stir in the thyme leaves.
32. 32. Let the dish rest briefly.
33. 33. Serve the risotto immediately.

Nutrition per serving

• kcal: 465
• Protein: 25 g · Fett/Fat: 9 g · Carbs: 64 g