Steps to Make Jamie Oliver AMIEs Rolled Beef with Eggplant Involtini

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, amies rolled beef with eggplant involtini. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

AMIEs Rolled Beef with Eggplant Involtini is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. AMIEs Rolled Beef with Eggplant Involtini is something that I’ve loved my whole life. They are nice and they look wonderful.

Place the beef flat on a cutting board. Scatter the nuts, thyme leaves and percorino cheese on the beef. Season with garlic, salt and pepper. Wrap the beef by rolling over and closing with a toothpick.

To get started with this particular recipe, we must first prepare a few ingredients. You can have amies rolled beef with eggplant involtini using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make AMIEs Rolled Beef with Eggplant Involtini:

1. Make ready 1 large eggplant about 500 grams
2. Make ready 350 grams thinly sliced beef tenderloin
3. Get 150 grams mozzarella, thinly sliced
4. Make ready 3 tomato, cut in cubes
5. Get 50 grams grated pecorino cheese
6. Take 50 grams pine nuts, lightly toasted & finely chopped
7. Take 1 thyme and basil leaves
8. Make ready 2 garlic cloves
9. Prepare 1 parmesan cheese
10. Prepare 1 bread crumbs
11. Make ready 1 olive oil, salt and pepper to taste

In a small plate add flour, dredge rollups well in the flour one at a time. Place the eggplant rolls in the baking dish on top of the tomato sauce. Pour heavy cream over top of the eggplant rolls to moisten. Season beef with salt and pepper.

Instructions to make AMIEs Rolled Beef with Eggplant Involtini:

1. Cut the eggplants lengthwise into thin 1/4 inch slices. You should have 12 slices. Brush both sides of slices with oil. Heat a large, non-stick frying pan over medium heat and fry the eggplant slices for 1 minute on each side. Repeat with the remaining eggplant.
2. Once the eggplant is cool enough to handle, scatter the tomatoes with basil leaves over the eggplant slices. Season with parmesan, salt and pepper. Add the mozzarella and roll the eggplant around, ending with the seam side underneath. Set aside.
3. Place the beef flat on a cutting board. Scatter the nuts, thyme leaves and percorino cheese on the beef. Season with garlic, salt and pepper. Wrap the beef by rolling over and closing with a toothpick. Repeat the process using the remaining beef. Dash each beef rolls with bread crumbs. In a large frying pan, heat oil and add garlic, saute until softened. Put the beef wraps and gently saute for 2 minutes. It should be partially cooked.
4. Arrange the eggplant wraps and beef rolls, seam side down, in a baking dish with baking paper. Drizzle with the remaining oil. Bake in the preheated oven (200ºC) for 8-10 minutes.
5. Transfer rolls in a serving plate. Serve with tomatoe cubes, thyme and basil leaves. Serve hot.

Pour heavy cream over top of the eggplant rolls to moisten. Season beef with salt and pepper. Roll up the beef slices to enclose the filling, tucking in the ends. Roll up the beef to make a roulade. Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher's twine or a toothpick.

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