skish
IT

Baked guinea fowl with aubergine, cherry tomatoes and bread

A simple summer tray fragrant with basil.

  • 50 min
  • 1 serving
  • Italian cuisine
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Baked guinea fowl with aubergine, cherry tomatoes and bread

Per serving

Calories
552 kcal
Protein
44.8 g
Carbohydrates
47.2 g
Fat
21.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Guinea fowl160 g
  • Eggplant180 g
  • Cherry tomatoes150 g
  • Basilto taste
  • Garlic1 clove
  • Bread50 g
  • Extra virgin olive oil10 g
  • Saltto taste
  • Black pepperto taste

Contains: gluten,

In season: June – September

Method

  1. Preheat a conventional oven to 200 °C. Wash and trim the aubergine and cut it into roughly 2 cm cubes; chop the garlic clove and toss the aubergine with half the oil, the garlic and a pinch of salt.
  2. Season the guinea fowl pieces with salt and pepper, arrange them in a baking dish with the aubergine and roast for 20 minutes.
  3. Meanwhile wash and halve the cherry tomatoes.
  4. Add the tomatoes and the remaining oil to the dish, stir and roast for another 15 minutes, until the aubergine is soft and golden, the tomatoes are wrinkled and the guinea fowl juices run clear.
  5. Finish with torn basil and serve with the bread.

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