Be a Masterchef at home with these succulent veal steaks with eggplant, zucchini and bocconcini cheese.
Ingredients
- 220g eggplant (1/2 medium eggplant)
- 2 zucchini
- 1 tablespoon olive oil, plus extra to grease
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 x 400g cans chopped tomatoes
- 1 teaspoon dried oregano
- Salt & freshly ground pepper
- Pinch of sugar
- 4 x 150g Heart Smart veal leg steaks
- 4 bocconcini
- 8 large basil leaves
Method
- Step 1Cut eggplant lengthways into 8 thin slices and zucchini lengthways into 16 slices. Cook in a greased chargrill pan until tender and golden. Set aside.
- Step 2Heat 2 teaspoons olive oil in a saucepan over a medium high heat. Cook onion and garlic for 3 minutes. Add tomatoes, oregano, salt, pepper and sugar. Bring to the boil. Reduce and simmer for 20 minutes.
- Step 3Working with one steak at a time, place between two sheets of cling wrap. Bash with a rolling pin until 5-6mm thick. Cut in half crossways. Slice each bocconcini into 4 slices.
- Step 4Season one side of the steaks. Top each with a slice of eggplant, two slices zucchini, a basil leaf and 2 slices of bocconcini. Roll up and secure with a toothpick.
- Step 5Heat the remaining olive oil in a large frying pan over a medium-high heat. Cook veal rolls for 2-3 minutes on all sides until golden. Reduce heat to low. Add tomato sauce. Cover and cook for 8 minutes. Serve with soft polenta – don’t forget to tell your guests about the toothpicks!
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1775 kj
Energy
17g
Fat Total
8g
Saturated Fat
5g
Fibre
51g
Protein
113mg
Cholesterol
296.26mg
Sodium
11g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Louise Lister
- Publication: Fresh Living
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