AMIEs Rolled Beef with Eggplant Involtini

it may have taken a long time in the kitchen, but it was well worth it.
i will definitely make these again! :positive 🙂

  1. 1 large eggplant about 500 grams
  2. 350 grams thinly sliced beef tenderloin
  3. 150 grams mozzarella thinly sliced
  4. 3 tomato cut in cubes
  5. 50 grams grated pecorino cheese
  6. 50 grams pine nuts lightly toasted amp finely chopped
  7. 1 thyme and basil leaves
  8. 2 garlic cloves
  9. 1 parmesan cheese
  10. 1 bread crumbs
  11. 1 olive oil salt and pepper to taste
  1. Change Cut the eggplants lengthwise into thin 1/4 inch slices You should have 12 slices Brush both sides of slices with oil Heat a large non-stick frying pan over medium heat and fry the eggplant slices for 1 minute on each side Repeat with the remaining eggplant
  2. Change Once the eggplant is cool enough to handle scatter the tomatoes with basil leaves over the eggplant slices Season with parmesan salt and pepper Add the mozzarella and roll the eggplant around ending with the seam side underneath Set aside
  3. Change Place the beef flat on a cutting board Scatter the nuts thyme leaves and percorino cheese on the beef Season with garlic salt and pepper Wrap the beef by rolling over and closing with a toothpick Repeat the process using the remaining beef Dash each beef rolls with bread crumbs In a large frying pan heat oil and add garlic saute until softened Put the beef wraps and gently saute for 2 minutes It should be partially cooked
  4. Change Arrange the eggplant wraps and beef rolls seam side down in a baking dish with baking paper Drizzle with the remaining oil Bake in the preheated oven (200ºC) for 8-10 minutes
  5. Change Transfer rolls in a serving plate Serve with tomatoe cubes thyme and basil leaves Serve hot

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