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Meats Recipes -
Veal with Aubergine Recipe
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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
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1/2
teaspoon chopped sage
-
1/2
teaspoon chopped rosemary
-
125 ml/4 fl oz
wine vinegar
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2 garlic
cloves, finely chopped
-
1/2 teaspoon
chopped basil leaves
-
salt and pepper
Method:
-
Cook the aubergines under a hot grill without adding any
fat.
-
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.
-
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.
-
Pour over half the vinegar and cook until
it evaporates. Remove the meat and leave to
cool.
-
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.
-
Continue until the aubergine is used up and pour
over any remaining oil. Leave to marinate for 1
hour, or longer if convenient.
-
To serve, slice the veal and arrange the slices
on a plate alternately with slices of aubergine.
Strain the marinade over the dish.
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