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Veal & eggplant stacks
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your meal with grilled vegetable and veal stack.
Ingredients:
  • 250g punnet cherry tomatoes, halved
  • 240g (1 cup) fresh low-fat ricotta
  • 40.00 ml chopped fresh basil
  • 40g (1/4 cup) pitted kalamata olives, finely chopped
  • 4 (about 125g each) veal schnitzels
  • Olive oil spray
  • 2 small eggplant, trimmed, cut lengthways into eight 1cm-thick slices
  • 3 zucchini, trimmed, cut lengthways into 5mm-thick slices
  • Rocket leaves, to serve
  • Balsamic vinegar, to serve
Instructions:
  • Preheat your oven to 200ºC. Line a baking tray with non-stick paper. Arrange the tomatoes cut-side up on the tray and season them to your liking. Bake for 10-12 minutes until they are just soft. In a bowl, mix together ricotta, basil, and olives.
  • Place each schnitzel between sheets of plastic wrap and gently pound with a meat mallet or rolling pin until 2mm thick. Repeat with the rest of the veal, then slice each piece in half.
  • Heat up a barbecue grill or chargrill on high and lightly spray with oil. Grill the eggplant and zucchini for about 2 minutes per side until they're tender. Then, cook the veal for 1-2 minutes per side for medium doneness. To assemble, place a slice of veal on each plate, top with eggplant, zucchini slices, and 2 tablespoons of ricotta. Repeat the layering and finish by topping with tomato, rocket, and a drizzle of balsamic vinegar.

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