Stuffed turkey escalope with feta cheese, aubergines and tarragon with yoghurt-garlic dip

Name: Stuffed turkey escalope with feta cheese, aubergines and tarragon with yoghurt-garlic dip
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1/2 Mini Aubergine; 7-10 Tbsp Salt; 150 g Turkey escalope; 7-10 Tbsp Pepper; 1/2 TEASPOON Harissa paste (Moroccan spice paste); 30 g Feta cheese; 2 stem(s) Tarragon; 2 TEASPOONS Olive oil; 1 (approx. 50 g) Mini cucumber; 1 small clove of garlic; 75 g Greek cream yoghurt; 7-10 Tbsp Sugar; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1/2 Mini Aubergine
7-10 Tbsp Salt
150 g Turkey escalope
7-10 Tbsp Pepper
1/2 TEASPOON Harissa paste (Moroccan spice paste)
30 g Feta cheese
2 stem(s) Tarragon
2 TEASPOONS Olive oil
1 (approx. 50 g) Mini cucumber
1 small clove of garlic
75 g Greek cream yoghurt
7-10 Tbsp Sugar
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Wash and clean the aubergine and cut lengthwise into 2-3 slices. Sprinkle aubergine on both sides with 1/2 teaspoon salt and place on kitchen paper. Meanwhile, wash the meat, pat dry and tap thinly between 2 layers of foil.
2
Season with salt and pepper, spread with Harissa paste. Cut cheese into 3 slices. Wash tarragon and dab dry. Dab aubergine slices dry. Cover meat with cheese, aubergine slices and half of the tarragon.
3
Fold the meat over each other and fix it with a wooden skewer. Heat 1 teaspoon of oil in a small pan and fry the meat for about 4 minutes on each side. In the meantime wash the cucumber. Remove a few strips with a pestle ripper and set aside.
4
Coarsely grate the remaining cucumber. Peel garlic and press it through a garlic press. Mix yoghurt, garlic, cucumber and 1 tsp. oil. Season to taste with salt, pepper and sugar. Arrange meat with zatziki, garnish with tarragon and cucumber zests.
5
Flatbread tastes good with it.