Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, amies rolled beef with eggplant involtini. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

AMIEs Rolled Beef with Eggplant Involtini is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. AMIEs Rolled Beef with Eggplant Involtini is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook amies rolled beef with eggplant involtini using 11 ingredients and 5 steps. Here is how you cook that.

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

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

Steps 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.

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