Turkey with baked vegetables and pomegranate

Ingredients:

• 340 g small red potatoes, halved
• 3 carrots, halved lengthwise and cut into 2.5cm pieces.
• 1 Japanese eggplant, halved lengthwise and cut into 1cm thick pieces.
• Pomegranate seeds, for serving
• 1 bunch green onions, cut into 5cm pieces.
• 1 clove of garlic
• 1/3 cup + 2 tablespoons extra-virgin olive oil
• 0.5 cup fresh herbs (such as dill, cilantro and/or tarragon)
• 1/4 cup chopped walnuts
• 2 tablespoons pomegranate or red wine vinegar
• 1 turkey breast with skin, boneless, weighing 800 g.

Preparation:

1. Preheat oven to 220°C.
2. In a blender, combine 2 green onions, garlic, 1/3 cup olive oil, 1/4 cup water, herbs, walnuts, 1 tablespoon vinegar, 1/2 teaspoon salt, and a pinch of freshly ground black pepper; blend until smooth. Rub 3 tablespoons of the mixture into the turkey breast, including under the skin, loosening it slightly. Set the rest aside.
3. In a large oven-safe nonstick skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the turkey, skin side down, and cook until the skin is golden and slightly crisp, about 3 minutes. Turn the turkey over and arrange the potatoes, carrots, eggplant, and remaining green onions around it. Cook until the turkey and vegetables begin to brown, about 2 minutes. Add 1/2 cup water and the remaining 1 tablespoon vinegar.
4. Place the skillet in the oven. Roast until the vegetables are tender and a thermometer inserted into the center of the breast registers 165°F (74°C), about 20 minutes. Slice the turkey and serve with the vegetables and the remaining green onion and herb sauce. Sprinkle with pomegranate seeds.