Meats Recipes -   Veal with Aubergine Recipe

  
 

Meats Recipes -  Veal with Aubergine Recipe

Ingredients

Serve 6

  • 4 aubergines, thinly sliced

  • 1 carrot, chopped

  • 1 celery stick, chopped

  • 1/2 onion, chopped

  • 875 g/1 3/4 lb boned loin of veal

  • 250 ml/8 fl oz olive oil

  • 1/2 teaspoon chopped sage

  • 1/2 teaspoon chopped rosemary

  • 125 ml/4 fl oz wine vinegar

  • 2 garlic cloves, finely chopped

  • 1/2 teaspoon chopped basil leaves

  • salt and pepper

Method:

  1. Cook the aubergines under a hot grill without adding any fat.

  2. Meanwhile, put the carrot, celery and onion into a pan with the veal, season with salt and pour over water to cover. Bring to the boil, lower the heat and simmer gently for 2 hours, or until the meat is cooked.

  3. Remove the veal from the pan. Put 1 tablespoon of the oil in another pan with the sage and rosemary and lightly brown the veal.

  4. Pour over half the vinegar and cook until it evaporates. Remove the meat and leave to cool.

  5. While the veal is cooking, arrange layers of aubergine slices in a shallow dish and season with a little of the garlic, the basil, the remaining oil and vinegar and salt and pepper.

  6. Continue until the aubergine is used up and pour over any remaining oil. Leave to marinate for 1 hour, or longer if convenient.

  7. To serve, slice the veal and arrange the slices on a plate alternately with slices of aubergine. Strain the marinade over the dish.