Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, amies rolled beef with eggplant involtini. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
AMIEs Rolled Beef with Eggplant Involtini is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. AMIEs Rolled Beef with Eggplant Involtini is something that I’ve loved my whole life.
In a large frying pan, heat oil and add garlic, saute until softened. Arrange the eggplant wraps and beef rolls, seam side down, in a baking dish with baking paper. Season beef with salt and pepper. Roll up the beef slices to enclose the filling, tucking in the ends.
To begin with this particular recipe, we must first prepare a few components. You can have amies rolled beef with eggplant involtini using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make AMIEs Rolled Beef with Eggplant Involtini:
- Prepare 1 large eggplant about 500 grams
- Get 350 grams thinly sliced beef tenderloin
- Take 150 grams mozzarella, thinly sliced
- Take 3 tomato, cut in cubes
- Get 50 grams grated pecorino cheese
- Get 50 grams pine nuts, lightly toasted & finely chopped
- Get 1 thyme and basil leaves
- Take 2 garlic cloves
- Get 1 parmesan cheese
- Prepare 1 bread crumbs
- Get 1 olive oil, salt and pepper to taste
To make each eggplant roll, place a spoonful of the cheese mixture near one end of a slice and roll up the slice. As each roll is formed, place it seam side down in the dish. The involtini should fit snugly in the dish. Spoon the remaining tomato sauce on top of the involtini and top with the remaining cheese.
Steps to make AMIEs Rolled Beef with Eggplant Involtini:
- 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.
- 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.
- 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.
- 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.
- Transfer rolls in a serving plate. Serve with tomatoe cubes, thyme and basil leaves. Serve hot.
The involtini should fit snugly in the dish. Spoon the remaining tomato sauce on top of the involtini and top with the remaining cheese. Involtini is an Italian dish that consists of a filling (often cheese) that is rolled up in some type of outer layer (beef, chicken, vegetables, etc.). This eggplant involtini recipe has a filling of ricotta, breadcrumbs, lemon, and honey. The outer layer is roasted eggplant slices.
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