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Eggplant and zucchini veal rolls
Eggplant and zucchini veal rolls
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Elevate your cooking with juicy veal steaks topped with eggplant, zucchini, and creamy bocconcini cheese.
Ingredients:
  • 220g eggplant (1/2 medium eggplant)
  • 2 zucchini
  • 18.20 gm olive oil, plus extra to grease
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 x 400g cans chopped tomatoes
  • 1 tsp dried oregano
  • Salt & freshly ground pepper
  • Pinch of sugar
  • 4 x 150g veal leg steaks
  • 4 bocconcini
  • 8 large basil leaves
Instructions:
  • Slice the eggplant into 8 thin strips and the zucchini into 16 strips. Grill in a greased pan until they're tender and golden. Remove from heat and set aside.
  • Warm 2 teaspoons of olive oil in a saucepan over medium-high heat. Sauté onion and garlic for 3 minutes. Stir in tomatoes, oregano, salt, pepper, and sugar. Bring to a boil, then lower the heat and let it simmer for 20 minutes.
  • Take one steak and place it between two sheets of cling wrap. Tenderize it with a rolling pin until it is about 5-6mm thick. Then, cut the steak in half crossways. Next, slice each bocconcini into 4 slices.
  • Season one side of the steaks, then layer each with a slice of eggplant, two slices of zucchini, a basil leaf, and two slices of bocconcini. Roll up the steaks and secure with toothpicks.
  • In a large frying pan over medium-high heat, heat the rest of the olive oil. Brown the veal rolls on all sides for 2-3 minutes until golden. Lower the heat, then pour in the tomato sauce. Cover and simmer for 8 minutes. Serve with creamy polenta and remind your guests about the toothpicks.

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