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Stuffed Veal Scallopini

American.Kitchen's picture
Ingredients
  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
  Vine leaves 8
  Vegetable oil 30 Milliliter (2 Tablespoons)
  Lemon juice 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Barbecue
Interest: 
Everyday

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