Grilled veal and eggplant stack with roasted red capsicum
Please log in to save or rate. Serves: 4Time to make: 30 mins, prep 20 mins, cook 10 mins
Total cost: $28.56 / $7.14 per serve
(at time of publication)
- 4 x 125g veal steaks, trimmed
- 1 medium eggplant, trimmed
- 200g baby spinach leaves
- olive oil spray
- 2 roasted red capsicums, cut into thin strips
- 1/4 cup low-fat feta, crumbled
- balsamic vinegar, to drizzle
- 2 bunches broccolini, trimmed, steamed
- 4 multigrain rolls, to serve
Nutritional information (per serve)
Instructions
Step 1 Preheat a barbecue or chargrill pan to high. Slice each veal steak lengthwise through the middle to make 8 thin steaks. Cut the eggplant lengthwise to make 8 x 1cm thick slices.
Step 2 Place spinach in a large heatproof bowl. Cover with boiling water for 30 seconds, then drain well. Carefully squeeze out as much water as possible and set aside to cool slightly.
Step 3 Spray barbecue or chargrill pan with oil. Cook eggplant for 2 minutes each side, until lightly charred and tender. Remove. Add veal and cook for 1–2 minutes each side, or until cooked to your liking.
Step 4 To make stacks, place an eggplant slice on each serving plate, then top with a piece of veal, 1–2 capsicum strips, some of the spinach and a little feta. Repeat layers, ending with feta. Drizzle each stack with a little balsamic. Serve with steamed broccolini and multigrain bread rolls.
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