Rice Skillet with Turkey and Eggplant

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
• freshly ground pepper
• 0.5 tsp cinnamon powder
• 100 ml port wine

Instructions

1. 1.

   Cook the rice according to package instructions and drain well. Let it cool. Wash, dry, and dice the eggplant into small cubes. Sprinkle generously with salt and let sit for 15-20 minutes; then rinse under running cold water, drain, and pat dry with paper towels.

2. 2.

   Heat 4–5 tbsp oil in a pan over medium heat and fry the eggplant cubes until golden brown, turning frequently. Keep the oil from getting too hot to avoid charring. Peel and finely chop the garlic, add it near the end of cooking, and sauté briefly. Season the cooked eggplant with salt, pepper, and cinnamon; remove from the pan and keep warm.

3. 3.

   Cut the turkey breast into bite-sized pieces and brown them in the remaining oil (add more if needed). Pour in the port wine and let it evaporate slightly. Sprinkle chili flakes, cook briefly, then season with salt. Add the rice and eggplant, mix well, taste again, stir in thyme leaves, let sit for a moment, and serve immediately.