Melanzana a la menta
- Ingredients:13
- Servings:20
- Calories per serving:340
Melanzana a la menta
- Ingredients:13
- Servings:20
- Calories per serving:340
Eggplant with mint, Italian-style. Golden-brown eggplant strips are topped with vinegary mint-basil turkey, sprinkled with crispy Rice Chex™ Cereal crumbs.
Ingredient
Turkey
| Ingredient | Weight | Measure |
|---|---|---|
| Turkey, tenderloin, raw, medium dice | 2 lb | 3 3/4 cups |
| Canola oil | 0.50 oz | 3 Tbsp |
| Kosher salt | ---Value Not Available | 1 tsp |
Sauce
| Ingredient | Weight | Measure |
|---|---|---|
| White vinegar | 8 oz | 1 cup |
| Olive oil, extra virgin | 7 oz | 1 cup |
| Mint leaves, fresh, chopped | 1.50 oz | 1 cup |
| Basil leaves, fresh, chopped | 1 oz | 1/2 cup |
| Kosher salt | 2 oz | 1/4 cup |
| Garlic, fresh, minced | 1 oz | 3 Tbsp |
| Black pepper | ---Value Not Available | 2 Tbsp |
Eggplant
| Ingredient | Weight | Measure |
|---|---|---|
| Eggplant | 4 lb | 20 1/3 cups |
| Olive oil, extra virgin | 14 oz | 2 cups |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Rice Chex™ Bulkpak Cereal (13325), crushed | 10 oz | 5 cups |
Instructions
- Turkey
Combine diced turkey, oil and salt in medium mixing bowl; toss to coat evenly.
Spread onto greased full sheet pan and bake as directed below.
Transfer baked turkey to clean sheet pan, cover; refrigerate until completely cooled.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
350°F |
9-14 minutes |
Standard Oven |
400°F |
14-19 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
- Sauce
Whisk together vinegar, olive oil, mint, basil, salt, garlic and pepper in a mixing bowl until well combined.
Add cooled turkey, stir thoroughly and refrigerate; allow flavors to mix a minimum of 15 minutes.
- Eggplant
Cut each eggplant into quarters, lengthwise and remove seeds.
Cut each eggplant quarter lengthwise into long strips approx. 1-inch thick.
Heat olive oil in large sauté pan and fry eggplant in batches until golden brown, approx. 3-5 minutes.
Transfer eggplant onto paper towel lined sheet pan to drain excess oil; set aside.
- Assembly
Distribute eggplant in a single layer in a full steam table pan.
Top with turkey mixture and finish with crushed Rice Chex evenly.
Cover and chill for at least 4 hours before serving.
Divide into 20 (6 oz) portions and serve on chilled plates.
Recipe Tips
- Tip: Garnish with fresh mint if desired.
Nutrition Facts
- Calories340
- Total Fat24g
- Protein12g
- Total Carbohydrate18g
- Sugars4g
Servings: 20
Serving Size: 6 oz
Amount Per Serving Calories : 340
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 24g | 37% |
| Saturated Fat | 3&½g | 17% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 17g | % Value Not Available |
| Polyunsaturated Fat | 2&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 20mg | 7% |
| Sodium | 380mg | 16% |
| Total Carbohydrate | 18g | 6% |
| Dietary Fiber | 3g | 13% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 3g | % Value Not Available |
| Sugars | 4g | % Value Not Available |
| Protein | 12g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 30% |
| Potassium | 240mg | 7% |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 4% |
| Vitamin E | Value Not Available | 20% |
| Thiamin | Value Not Available | 15% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 15% |
| Folic Acid | Value Not Available | 30% |
| Vitamin B12 | Value Not Available | 15% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 4% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 15% |
| Manganese | Value Not Available | 30% |
| Selenium | Value Not Available | 4% |
| Copper | Value Not Available | 6% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 0,
- Fruit 0,
- Other Carbohydrate 1,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 2,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 4&½,
- Fruits 0c,
- Vegetables 1c,
- Grains 1oz-eq,
- Meat & Beans 0oz-eq,
- Dairy 0c,
- Fats & Oils 5tsp
Carbohydrate Choice
- Carbohydrate Choice1
