Veal in Eggplant Purses

Difficulty:
1/5

Yield : 8 bundles

Preparation is difficult

Preparation time is 20 minutes, cooking 1 hours 50 minutes

Ingredients

  • 3 Pounds of eggplant – (1400grams)
  • Sea Salt
  • ½ cup of olive oil – (125ml)
  • 2 medium onions, chopped
  • 1 pound of boneless veal, coarsely chopped – (450grams)
  • ½ dry red wine – (125ml)
  • 1 teaspoon minced fresh Chili pepper, – (5ml)
  • 1 teaspoon dried oregano – (5ml)
  • 1 cinnamon stick
  • ½ teaspoon grated nutmeg – (2.5ml)
  • ½ teaspoon of ground cloves – (2.5ml)
  • 1 cup good-quality canned tomato puree – (250ml)
  •  2 cloves of garlic, minced
  • ½ cup breadcrumbs – (125ml)
  • 3 ripe tomatoes, sliced
  • 8-10 slices pecorino cheese

Directions

  1. Lengthwise, cut your eggplant into 1/3-inch slices.  When using large, round eggplants, cut each slice in half lengthwise so you end up with 1 ½ wide strips. Salt each slice and place them into a colander to drain for approximately 30 minutes.
  2. Heat 4 tablespoons of olive oil in a deep skillet and sauté the onions until soft.  Add the veal and brown until all the liquid has been evaporated.
  3. Add red wine and chili peppers, oregano, cinnamon stick, nutmeg, ground cloves and season with salt.  Bring to a boil and simmer for 2 minutes.  Add the tomato puree and garlic. Cook over medium heat until most of the liquid has evaporated and veal is cooked through – about 20 minutes. Discard the cinnamon stick. Add seasoning to reach desired taste.  Add breadcrumbs, set mixture aside to cool.
  4. Preheat Broiler
  5. Rinse and dry the eggplant slices.  Generously brush both sides with olive oil.  In a large broiling pan place the eggplant slices side by side. Broil 2-3 inches from the heat until golden brown on each side (approximately 6 minutes per side)
  6. Remove from broiling pan and plant on paper towel to cool.
  7. Preheat oven to 375 F
  8. Form a cross by laying one eggplant vertically and another across it horizontally.  Spoon 2 tablespoons of the veal mixture into the center of the eggplant cross.  Wrap the eggplant slices around the veal and carefully lift the eggplant purse into an oiled glass ovenproof or earthenware pan.
  9. Place a tomato slice on top of each eggplant purse and brush with olive oil. Sprinkle with oregano, salt and pepper and top with a slice of cheese.  Secure the package with a toothpick if necessary and bake for 20 to 30 minutes (until cheese melts and the stuffing is bubbling).
  10. Serve hot.