Steps to Make AMIEs Rolled Beef with Eggplant Involtini in 11 Minutes at Home

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, amies rolled beef with eggplant involtini. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Eggplant Involtini - Roasted sliced eggplant rolled around a ricotta filling with lemon honey and breadcrumbs and baked in pasta sauce. The outer layer is roasted eggplant slices. The involtini gets nestled in a bed of marinara sauce and baked.

AMIEs Rolled Beef with Eggplant Involtini is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. AMIEs Rolled Beef with Eggplant Involtini is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook amies rolled beef with eggplant involtini using 11 ingredients and 5 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make AMIEs Rolled Beef with Eggplant Involtini:

1. Get 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. Make ready 50 grams grated pecorino cheese
6. Prepare 50 grams pine nuts, lightly toasted & finely chopped
7. Prepare 1 thyme and basil leaves
8. Prepare 2 garlic cloves
9. Prepare 1 parmesan cheese
10. Take 1 bread crumbs
11. Prepare 1 olive oil, salt and pepper to taste

Eggplant Involtini is an Italian vegetarian classic. Roasted eggplant rolled around a cheese filling, baked in an Italian red sauce. Involtini is an interesting word for the non-Italian speaker like me. When I told my friend Tedd that I was making Eggplant Involtini, he told me it sounded like an.

Instructions

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.

I've always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true! It's delicious, you can make it in. That pretty much sums up Eggplant Involtini, or Eggplant Roll-Ups. For this recipe, eggplant slices are blanched, grilled, and then rolled around a smooth and cheesy mixture that sits in a shallow bed of sauce. Cut off ends of eggplant and peel.

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