Gratin of peru with curgete and eggplant

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  • Turkey: 200 g
  • Curgete: 200 g
  • Eggplant: 200 g
  • Garlic: 1
  • Milk: 500 g
  • Olive oil: 2 Tablespoons
  • Flour: 2 Tablespoons
  • Coriander: 1 Branch
  • Nutmeg: taste.


Recommended age: from 12 months

Calories per serving: 197 kcal

1 Wash the curgete the eggplant, remove them to the ends and cut them in small cubes. Arrange the turkey breast and cut it into thin strips.

2 Place the curgete, the eggplant and the chicken on a dish from the oven.

3 Prepare a bechamel: heat the olive oil and add the flour, milk, garlic, coriander and a bit of nutmeg. Bring to the boil, stirring regularly so that you do not grasp, and then drizzle with this prepared the vegetables and chicken.

4 Light for about 30 minutes in the oven pre-heated to 180 C. Remove and serve.

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