Meat and Eggplant Wraps
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 Eggplant (cut into 6 thin slices, lengthwise)
- 6 veal escalope
- 3 Tomatoes
- 4 Tbsps olive oil
- 1 bunch scallions (roughly diced)
- ⅜ cup white wine
- 6 sprigs Sage
- salt
- peppers
Preparation steps
1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Cover the oven tray with aluminium foil. Place the aubergine slices on the tray and drizzle with some olive oil and season generously. Bake for 10 minutes.
3.
Flatten out the veal escalopes as much as possible, using the blade of a large knife or a meat tenderiser.
4.
Remove the cores from the tomatoes and then wash and quarter them. Heat 2 tablespoons oil in a frying pan.
5.
Lay the escalopes on the work surface and cover each one with a slice of aubergine. Roll them up with the aubergine on the inside and secure them by tying kitchen string around their middles.
6.
Place the meat rolls in the frying pan and brown them, rolling them over from time to time so that they cook evenly. Add the tomatoes and onions and season with salt and pepper.
7.
Add the white wine and cook for a further 6-7 minutes, letting it reduce as well as regularly basting the meat in the wine.
8.
Serve the meat as soon as it is cooked and decorate with the sage.
