Veal and eggplant roll

Ingredients

• veal 800 g
• eggplant 1 pc.
• garlic
• balsamic 2 tbsp. l.
• soy sauce 150 ml
• olive oil 50 ml
• white onion 2 pcs.

Cooking

Step 1

Cut the veal sirloin into slices across the grain about 3 cm thick. Beat lightly with the smooth side of a mallet.

Step 2

For marinade, grind onion in a blender, add 100 ml of soy sauce, season each piece of meat with spices, grease with marinade and put in a container for several hours.

Step 3

Cut the eggplant into strips about 0.5 cm thick. Fry on both sides in a hot grill pan, greased with vegetable oil. To prepare the marinade, mix olive oil, balsamic and chopped garlic, adjust the proportions to your liking. Grease the eggplant strips with marinade, put in a container, pour the remaining marinade.

Step 4

Remove excess marinade from a piece of meat, put a strip of eggplant on top.

Step 5

Roll tightly, secure with a toothpick.

Step 6

Place the rolls on a wire rack and cook over the coals over medium heat, turning occasionally. Meat is important not to overdry! Since the veal flesh is devoid of fat, during the cooking process, you can grease the rolls with odorless oil.