Veal roll with egg plant caviar

recipe | Plancha

  • Difficulty easy
  • Number of persons 4
  • Preparation / cooking time
  • Cost €€ €€€€€
  • 4 veal scalops
  • 2 aubergines / egg plants
  • 2 garlic cloves
  • 1/2 lemon
  • 1 dash of mustard
  • 1 glass of olive oil
  • Espelette peper
  • Salt, pepper
Recipe realized with the follow Krampouz product :

-Preheat your plancha to 210°C.

– In the meantime, wash the egg plants and cut them in half. plunge them quickly into water so they will not get satured with oil later on.

– Place them on the hot plancha on flesh side, and let them cook for 15 min, checking that they do not grill to much (the egg plant is well cooked when the flesh can be remove with a teaspoon).

– Then put the egg plants flesh with garlic, lemon, mustard, and the olive oil together into a mixer bowl. Mix all together until you get a smooth and consistent cream. Store in the fridge.

–  Cut the veal scalops in large stripes of 2 cm. Let them cook on the plancha on 200°C for 3 min on each side. Season with salt and peper.

– Withdraw the veal out of the plancha, and roll them and fix them with a wooden stick.

– Place them again on the plancha on a medium heat, and add inside a spoon of egg plant caviar.

– Let cook for 2 to 3 min, check the seasonning and add a pinch of Espelette peper.

– Eat imediately with green bean, garlic and thyme.