Looking for a simple summer meal? This fast, fresh recipe will keep you in holiday mood even after the new year swings back into action.
Ingredients
- 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
Salsa verde
- 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
Equipment
- You'll need 16 toothpicks for this recipe.
Method
- 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
Nutrition
2394 kj
Energy
42g
Fat Total
11g
Saturated Fat
5g
Fibre
42g
Protein
25mg
Cholesterol
392.41mg
Sodium
5g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
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
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