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What you'll need

Serves 2

  • 2 fresh turkey steaks
  • 1 small eggplant, thinly sliced into rounds
  • 3 tablespoons olive oil
  • 1 tin of chopped tomatoes
  • 2 garlic cloves, chopped
  • 2 anchovy fillets
  • 1 small onion, finely chopped
  • small handful of fresh basil, chopped
  • 8 black pitted olives, chopped
  • 1 mozzarella ball (approx. 100g)

The easy bit

  1. Pre-heat the oven to 190°c.
  2. In a small saucepan add 1 tablespoon of the olive oil and gently cook the onions, garlic and anchovy fillets until the onions are soft.
  3. Next add the tinned tomatoes and fresh basil, season with a little salt and pepper and cook for 2-3 minutes.
  4. Meanwhile heat a griddle pan until hot. Brush the turkey steaks on both sides with a little olive oil and cook until sealed on both sides and transfer to a small baking dish.
  5. Brush the eggplant slices with olive oil and cook them on the griddle pan again on both sides until charred and arrange over the turkey.
  6. Spoon over the tomato sauce, scatter over the black olives and finally place the mozzarella over and bake for 15 minutes and serve.

734 Calories per serving.

Tip: Turkey can easily be substituted for chicken breast in this recipe.

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