The eggplant rolls
Instructions
the AUBERGINE ROULADES INGREDIENTS 06762 4 PEOPLE A small eggplant, 4 slices of beef or veal, 4 slices of bacon, 2 anchovy fillets in oil, 4 Sage leaves, 20 g of extra virgin olive oil 1 small onion, 1 clove of garlic, 1 box of mixed vegetables sauce, salt, pepper.
PROCEDURE Heat a grill to medium heat and let Cook 8 slices of Eggplant about 3 cm thick.
Lay the meat on a cutting board and cover each slice of meat with 2 slices of Eggplant.
Add salt and pepper and cover with a slice of bacon and half anchovy fillet.
Roll up and secure with kitchen string by placing a leaf of Sage.
Heat oil in a pan over high heat and the rolls are golden on both sides.
Together after a few minutes the sliced onion and the clove of garlic.
Left to dry for a few minutes then add the gravy and pour the broth, lightly, with slate and simmer for 25 minutes over medium heat.
Remove the lid and extend the cooking time by about 10 minutes until you have a thick sauce.
