Stuffed Veal Scallopini
|Butter||15 Milliliter (1 Tablespoon)|
|Onion||1 , finely chopped|
|Diced eggplant||250 Milliliter (1 Cup)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Tomato paste||15 Milliliter (1 Tablespoon)|
|Veal scallopini||4 Large|
|Vegetable oil||30 Milliliter (2 Tablespoons)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
Preheat barbecue at MEDIUM.
Heat butter in small saucepan.
Add onion, eggplant and parsley; cover and cook 7 to 8 minutes over low heat.
Mix in tomato paste and continue cooking 2 to 3 minutes.
Spread stuffing over scallopini, roll tightly and wrap in double vine leaves.
Secure with toothpicks.
Place rolls on hot grill and baste with mixture of oil and lemon juice.
Partially cover and cook 12 to 14 minutes, turning often.