Oven-Roasted Turkey with Sesame-Lime Crust over Spiced Eggplant, Sautéed Spinach and Light Ricotta Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   In a bowl, combine the eggplant with 1 1/2 tablespoons olive oil, red onion, ground cumin, sweet paprika, dried oregano, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the mixture on the tray.

3. 3

   Roast the eggplant for 20 minutes at 220 °C / 425 °F, stirring halfway through so it browns evenly.

4. 4

   Meanwhile, pat the turkey dry and rub it with 1 tablespoon olive oil. Add the zest of 1 lime, 1 tablespoon lime juice, sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, pressing well to create a light crust.

5. 5

   Once the eggplant has roasted for 20 minutes, remove the tray, push the vegetables to the sides, and place the turkey in the center. Return to the oven and roast for 10 to 12 minutes at 220 °C / 425 °F, or until the turkey is cooked through and still juicy.

6. 6

   In a small bowl, mix the ricotta with the remaining grated garlic clove, 1 tablespoon lime juice, 2 tablespoons water, and a pinch of salt until smooth and creamy.

7. 7

   Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium heat. Add the fresh spinach and sauté for 2 to 3 minutes with a pinch of salt until wilted but still vibrant.

8. 8

   Let the turkey rest for 3 minutes out of the oven. Serve a base of ricotta cream, add the roasted eggplant and sautéed spinach, and place the sesame-lime crusted turkey on top. Finish with the zest of the remaining lime and a few drops of its juice.