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Turkey Eggplant Casserole
- 500 g turkey breast chunks finely chopped
- 4 long eggplants
- 1 large tomato
- 8 pieces of green pepper
- 10 cloves garlic
- black pepper
- Place the meat in the crock pot or tray.
- 2 garlic you eat on the index divide.
- Variegated Peel, 4 to divide you, insert the long cut eggplant.
- Top with tomato and pepper Put broken.
- Add salt and pepper to taste.
- Stir in 3 tablespoons of olive oil.
- Turn the oven to the turbo.
- Put the bottom of the oven.
- Close Over the first 45 minutes.
- Bake uncovered until half an hour later. Check.
- When done, turn upside down in the tray ready to serve.
- I suggest making the watermelon summer days and buttermilk service. And this suits too bitter to eat.
- You can add according to preference. Bon Appetit.