Grilled Turkey with Aubergine

Instructions

1. 1

   Combine 3 tablespoons of olive oil, minced garlic, fresh thyme, rosemary, lemon juice, honey, and chili flakes in a bowl to create the herb marinade.

   Tip: Prepare this marinade at least 15 minutes ahead to allow flavors to meld.

2. 2

   Pat the turkey breast fillets dry and season generously with sea salt and black pepper on both sides. Brush with half of the herb marinade and set aside for 10 minutes.

   Tip: Pound the turkey to uniform thickness ensures even cooking without drying out the meat.

3. 3

   Brush both sides of the aubergine slices with the remaining 2 tablespoons of olive oil and season with salt and pepper.

   Tip: Salting aubergine a few minutes before cooking helps remove excess moisture.

4. 4

   Preheat your grill to medium-high heat (about 200°C). Once hot, place turkey fillets on the grill and cook for 6-7 minutes per side until cooked through and golden brown.

   Tip: Use a meat thermometer to ensure turkey reaches 75°C internally for food safety.

5. 5

   On the same grill, place aubergine slices and cook for 4-5 minutes per side until tender with charred grill marks.

   Tip: Grill aubergine on high heat to achieve smoky caramelization rather than steaming.

6. 6

   Transfer the cooked turkey and aubergine to a serving platter. Drizzle any remaining herb marinade over the top and let rest for 5 minutes before serving.

   Tip: Resting the turkey allows juices to redistribute throughout the meat for maximum tenderness.