Turkey to jump to eggplant
Instructions
Peel the aubergines, cut into slices.
Sprinkle lemon immediately, lest they turn black.
Sprinkle oil on the bottom and the walls of the pot.
Lightly saute the onions cut into quarters, indoor pot.
Cut the scaloppine of Turkey in regular cubes.
Pour into the Pan, and brown them on all sides, sprinkle them with flour, stir.
Let Brown for a few minutes.
Season with salt and pepper.
Squirt with cherry and let it evaporate.
Add the eggplant.
Bathed in broth, stir and cover.
Let simmer for 30 minutes.
