- 60ml (1/4 cup) olive oil
- 1 eggplant, cut into 1cm pieces
- 75g feta, crumbled
- 2 tablespoons slivered almonds, roasted
- 2 teaspoons lemon zest
- 1 long red chilli, seeded, finely chopped
- 2 tablespoons finely chopped flat-leaf parsley
- 3 large zucchinis, thinly sliced lengthwise
- 8 x 80g veal schnitzels
- Steamed chat potatoes, to serve
- Rocket leaves, to serve
- Crusty bread, to serve
- 1/2 cup finely chopped flat-leaf parsley
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped spring onion
- 1 small clove garlic, crushed
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 60ml (1/4 cup) extra virgin olive oil
- You'll need 16 toothpicks for this recipe.
- Step 1To make eggplant filling, heat 1 tablespoon oil in a large frying pan over high heat. Add eggplant and cook, stirring, for 5 minutes or until tender. Transfer to a bowl, cool, then combine with feta, almonds, lemon zest, chilli and parsley. Season with salt and pepper.
- Step 2Meanwhile, heat 1 tablespoon oil in a large frying pan over medium heat. Cook zucchinis, in 3 batches, for 30 seconds each side or until slightly softened. Cool.
- Step 3Preheat oven to 200C. Line a large oven tray with baking paper. To make involtini, place 3 zucchini slices, slightly overlapping lengthwise, on a work surface, then top with a veal schnitzel. Spoon 2 heaped tablespoons of filling in a line lengthwise down the centre of veal. Tightly roll up involtini lengthwise to enclose filling, then secure at each end with a toothpick. Repeat with remaining zucchinis, veal and filling to make 8 involtini.
- Step 4Heat remaining 1 tablespoon oil in a large frying pan. Add involtini and cook, in 2 batches, turning once, for 2 minutes each side or until browned. Transfer to oven tray and roast for 5 minutes or until cooked through. Rest for 3 minutes.
- Step 5Meanwhile, to make salsa verde, place all ingredients in a bowl with 1 tablespoon water and stir to combine. Season.
- Step 6Divide involtini among plates, drizzle with salsa verde and serve immediately with potatoes, rocket and crusty bread.
- Low carb
- Low sugar
- Lower gi
Tip: For a variation, substitute chicken breast fillets for veal. To prepare chicken, place each fillet between sheets of baking paper or plastic wrap and, using the flat side of a meat mallet or a rolling pin, pound until 5mm thick.
- Author: Olivia Andrews
- Image credit: Steve Brown
- Publication: MasterChef