Name: Veal wrapped in eggplant
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 8 veal cutlets; 4 thin bacon rashers, rind removed, halved lengthwise; 1 small eggplant, cut into 8 thin slices; 2 tablespoon olive oil; 1 kohlrabi, peeled, cut into matchsticks; 1/4 cup chopped mint leaves; 1/4 cup chopped flat-leaf parsley leaves; 1/3 cup mayonnaise; 2 tablespoon lemon juice; lemon wedges, to serve

Veal wrapped in eggplant

Serves 4

Prep

15M

Cook

20M

Total

35M

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Ingredients

8 veal cutlets

4 thin bacon rashers, rind removed, halved lengthwise

1 small eggplant, cut into 8 thin slices

2 tablespoon olive oil

1 kohlrabi, peeled, cut into matchsticks

1/4 cup chopped mint leaves

1/4 cup chopped flat-leaf parsley leaves

1/3 cup mayonnaise

2 tablespoon lemon juice

lemon wedges, to serve

Method

1.Cut veal from bone. Wrap each piece of veal in a piece of bacon, then a slice of eggplant. Secure with toothpicks.

2.Heat oil in a frying pan over moderate heat. Cook veal, in batches, 4 minutes each side for medium, or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest 5 minutes. Remove and discard toothpicks.

3.Combine kohlrabi, mint and parsley in a bowl. Whisk mayonnaise and juice in a jug. Pour mayonnaise dressing over salad; toss to combine. Season. Divide salad among serving plates. Top with veal. Serve with lemon wedges.

Kohlrabi is German turnip; use turnip if unavailable. Thin bacon rashers are available at the deli counter of your supermarket.
Note

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Ingredients

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