Calories
300 kcal
Protein
20 g
Fat
10 g
Carbohydrates
38 g
Remove the membranes from the meat thigh fillet and cut it into slices or strips. Fry until tender in 1 tablespoon of vegetable oil, taking care not to overdry. Transfer the fried fillets to a bowl and drizzle with soy sauce. Allow the meat to marinate for at least 1 hour. To evenly marinate the meat, stir it occasionally.
Wash, slice the eggplants and season with salt, and leave for 15 minutes to remove any bitterness. Then thoroughly rinse the vegetables and dry them with a paper towel. Fry the eggplants in the remaining vegetable oil. Place them in a separate bowl and leave them to cool. After that, cut them into wedges or stripes-shape.
Wash and peel the red onions before cutting them into thin half rings, and marinating them in a mixture of water, 1-2 tablespoons of vinegar, and 1-2 teaspoons of sugar. Leave for at least 30 minutes.
Bell peppers should be cut into small pieces or thin strips. Chop the parsley leaves, and the cherry tomatoes in quarters if they're large. Squeeze the marinated onions.
Combine the marinated turkey fillets with the eggplant, onions, olives, bell peppers, parsley, and tomatoes. Refrigerate for 15 minutes, stirring occasionally.
Tear the lettuce and arugula into large pieces and combine them with the salad's main chilled component. Add some peanuts to taste. There is no need to salt and pepper it; the oil from the eggplant and the turkey's soy sauce is enough. Add pepper to taste. Place the salad in a large salad bowl and sprinkle it with sesame seeds. Done!
You can marinate the meat (step 1) for 3-4 hours before serving. This way, the meat will be more soaked.
If you can’t find turkey breast, buy a turkey buffe and cut them yourself.
Bon Appetit!
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