Balsamic Vinegar Turkey on Eggplant Sticks and Chickpea Balls

Season with chili spice, sauté with olive oil and garlic in a grill pan, marinate with a little balsamic vinegar and cook in the stove.

Quarter the cleaned mushrooms, sauté in garlic and olive oil, extinguish with paradeis pulp and a dash of balsamic vinegar, add a little whipped cream and season.

Cut the melanzani in sticks, flour them, pass them through a mixture of pepper, salt, whole egg and herbs de Provence, finish them in deep fat and season with salt and pepper. Drain the chickpeas, mix with flour, pepper, salt, a trace of nutmeg, a whole egg and chopped parsley, form into balls and fry out in oil.

For the dip, mix yogurt with salt, pepper and sprouts. Arrange everything on a flat plate and garnish with dill and basil.

‘Les Grenouilles’ from Western Switzerland, Valais.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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