Hi, I am Kate. Today, I’m gonna show you how to prepare amies rolled beef with eggplant involtini recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
AMIEs Rolled Beef with Eggplant Involtini Recipe
AMIEs Rolled Beef with Eggplant Involtini is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. AMIEs Rolled Beef with Eggplant Involtini is something that I have loved my entire life.
To get started with this particular recipe, we have to 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.
The ingredients needed to make AMIEs Rolled Beef with Eggplant Involtini:
- Take 1 large eggplant about 500 grams
- Take 350 grams thinly sliced beef tenderloin
- Prepare 150 grams mozzarella, thinly sliced
- Make ready 3 tomato, cut in cubes
- Take 50 grams grated pecorino cheese
- Make ready 50 grams pine nuts, lightly toasted & finely chopped
- Make ready 1 thyme and basil leaves
- Get 2 garlic cloves
- Get 1 parmesan cheese
- Make ready 1 bread crumbs
- Get 1 olive oil, salt and pepper to taste
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.
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