AMIEs Rolled Beef with Eggplant Involtini
AMIEs Rolled Beef with Eggplant Involtini

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, amies rolled beef with eggplant involtini. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

AMIEs Rolled Beef with Eggplant Involtini is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. AMIEs Rolled Beef with Eggplant Involtini is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook amies rolled beef with eggplant involtini using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make AMIEs Rolled Beef with Eggplant Involtini:
  1. Take 1 large eggplant about 500 grams
  2. Make ready 350 grams thinly sliced beef tenderloin
  3. Make ready 150 grams mozzarella, thinly sliced
  4. Get 3 tomato, cut in cubes
  5. Get 50 grams grated pecorino cheese
  6. Prepare 50 grams pine nuts, lightly toasted & finely chopped
  7. Prepare 1 thyme and basil leaves
  8. Make ready 2 garlic cloves
  9. Make ready 1 parmesan cheese
  10. Get 1 bread crumbs
  11. Get 1 olive oil, salt and pepper to taste
Steps 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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