AMIEs Rolled Beef with Eggplant Involtini

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, AMIEs Rolled Beef with Eggplant Involtini. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from AMIEs Rolled Beef with Eggplant Involtini, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare AMIEs Rolled Beef with Eggplant Involtini delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make AMIEs Rolled Beef with Eggplant Involtini is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook AMIEs Rolled Beef with Eggplant Involtini estimated approx 1 hour.

To begin with this 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 that.

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

Ingredients and spices that need to be Make ready to make AMIEs Rolled Beef with Eggplant Involtini:

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 & 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

Instructions to make to make AMIEs Rolled Beef with Eggplant Involtini

1. 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. 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. 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. 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. Transfer rolls in a serving plate. Serve with tomatoe cubes, thyme and basil leaves. Serve hot.

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