Roast Turkey Roulade with Figs

Rinse the turkey under cold running water and pat dry. Cut across the roast on the long side with a sharp knife, about 3/4 of the way through. Press the meat flat and season with salt and pepper.

For the filling, rinse the eggplant, trim and chop into small pieces. Rinse the bell pepper and cut into very small cubes. Toast the pine nuts in a dry pan until fragrant, remove, allow to cool and chop. Peel the shallots and garlic and finely chop.

Heat 2 tablespoons of oil in a pan. Saute the shallots and garlic until translucent. Add the eggplant and pepper cubes, capers and pine nuts and cook briefly. Pour the vegetable mixture into a bowl and let cool.

Meanwhile, grate the Parmesan. Rinse the chile and chop finely. Rinse the lemon in hot water, pat dry and grate 1/2 teaspoon of the zest over the vegetables. Rinse the thyme and rosemary, shake dry, pluck the needles from 2 of the stems and chop. Add the herbs to the vegetable mixture, add the egg and season with salt and pepper.

Spread the vegetable mixture on the turkey and roll up. Lay the remaining herbs on top and secure with kitchen string.

Place the roulade in a roasting pan and drizzle with the remaining oil. Bake in a preheated oven at 200°C (180°C convection; gas mark 3) (approximately 400°F or 350°F for convection) for about 20 minutes.

Brush the roast with jam, reduce the heat to 180°C (160°C convection oven; gas mark 2-3) (approximately 350°F or 325°F for convection) and roast for another 35 minutes.