Marinated grilled turkey chops garnished with roasted eggplant, salad and potatoes purée

45 min
Type of dish: Meats, Harvard plate, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Spiced turkey chop 1.375 kg
Table salt 0.005 g
Intense olive oil 0.025 l
Mesclun lettuce mix 150.0 g
Roasted aubergine 5.0 ud
Vinaigrette sauce 0.025 l
Potatoes 0.55 kg
Margarine 0.018 kg
Sterilised milk 0.143 l
Ground white pepper 0.5 g
Table salt 1.5 g
See Recipe
Small aubergine 0.75 kg
Coarse salt 0.005 kg
Intense olive oil 0.05 l
Garlic, bulb 1.0 ud
Dried chilli pepper 0.5 g
See Recipe
Olive oil 0.02 l
Vinegar 0.005 l
Table salt 3.333 g
Elaboration
  • Marinate the turkey with oil, garlic and parsley.

Other elaborations needed for this recipe:

PLATING UP

  • Place the chops on the plate with the roasted aubergine, salad and potatoes purée.

 

Nutritional information (1 portion)
Energy
708.72
kcal
Carbohydrates
27.4
g
Proteins
48.97
g
Lipids
44.63
g
Sugars 2.47 g
Salt (Sodium) 870.97 mg
Folic acid 63.06 ug
Vitamin C 26.97 g
Vitamin A 80.55 ug
Zinc 35.31 mg
Iron 1.7 mg
Calcium 72.31 mg
Cholesterol 8.26 mg
Polyunsaturated fatty acids 3.55 g
Monounsaturated fatty acids 14.87 g
Saturates 5.02 g
Fiber 4.15 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.