Turkey Roll with Figs

Ingredients

• 1.8 kg turkey roll (pre‑made; 1 turkey roll)
• Salt
• Pepper
• 1 eggplant
• 1 yellow bell pepper
• 45 g pine nuts (3 tbsp)
• 2 shallots
• 1 Garlic clove
• 4 tbsp olive oil
• 20 g capers (1 tbsp)
• 1 egg
• 50 g Parmesan (1 piece)
• 1 red chili pepper
• organic lemon
• 6 thyme sprigs
• 4 rosemary sprigs
• 45 g fig jam (3 tbsp)
• 4 figs
• 4 celery stalks
• kitchen twine

Instructions

1. 1.

   Rinse turkey under cold water and pat dry. Make crosswise shallow cuts along the length of the roast with a sharp knife, but do not cut through. Season with salt and pepper.

2. 2.

   Wash, peel, and dice eggplant into small cubes. Wash, peel, and finely dice bell pepper. Toast pine nuts in a dry pan until fragrant, remove, cool, and chop. Peel shallots and garlic and finely mince them.

3. 3.

   Heat 2 tbsp oil in a pan. Sauté shallots and garlic until translucent. Add eggplant and pepper cubes, capers, and pine nuts; cook briefly. Transfer the vegetable mixture to a bowl and let it cool.

4. 4.

   Grate parmesan. Wash, peel, and chop chili pepper. Rinse lemon half with hot water, pat dry, and grate 1/2 tsp zest. Wash thyme and rosemary, shake off excess moisture, pluck leaves from each sprig, and chop. Add everything to the vegetable mixture, add egg, and season with salt and pepper.

5. 5.

   Spread the filling on the meat and roll it lengthwise. Cover with remaining herb sprigs, tie with kitchen twine.

6. 6.

   Place the rolled roast in a roasting pan and drizzle with remaining oil. Roast in preheated oven at 200 °C (fan‑forced 180 °C; gas: level 3) for about 20 minutes to brown.

7. 7.

   Brush the roast with fig jam, reduce heat to 180 °C (fan‑forced 160 °C; gas: level 2–3), and bake for another 35 minutes.

8. 8.

   Meanwhile, wash figs and quarter them lengthwise. Wash celery, cut into 4 cm pieces. Add figs and celery to the roast and cook for an additional 25 minutes.