Veal eye of round with eggplant sauce, a light and fresh summer recipe.
In the summer heat, the body must deal with thirst and the discomfort caused by the heat. Thus, it’s better to eat smaller portions, drink plenty, and focus on fresh, digestible foods rich in minerals.
The veal eye of round is a lean meat perfect to enjoy cold, accompanied by vegetables or light sauces, like this eggplant one. I used slow cooking for the meat, which stays tender and flavorful, making it perfect to prepare the day before, served with this delicious sauce made of eggplant and anchovies. A truly delicious dish, perfect for lunch or dinner. Try it!
Below you can find more delicious veal recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 373.38 (Kcal)
- Carbohydrates 2.47 (g) of which sugars 1.52 (g)
- Proteins 31.75 (g)
- Fat 24.98 (g) of which saturated 9.00 (g)of which unsaturated 11.62 (g)
- Fibers 1.12 (g)
- Sodium 334.53 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Veal Eye of Round Ingredients with Eggplant Sauce
- 2.2 lbs veal (eye of round)
- 1 eggplant
- red bell pepper (1)
- 4 anchovies in oil
- 4 leaves sage
- 1 sprig rosemary
- 5 leaves basil
- 1/4 cup white wine
- 1 lemon
- 0.7 oz extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Thermometer ThermoPro TP02S Kitchen Thermometer
- Cutting Board Newaner 36×27.5 cm Kitchen Cutting Board
- Immersion Blender Moulinex DD6578 Quickchef 2in1 Immersion Blender, 1000 W, Mixer with Powelix Technology and 10 Speeds, 2 Accessories, Glass
- Grill Pan Lagostina Multicooking Grill, Non-Stick, Aluminum, Black, Diameter 10.2 x 10.2 inches
Steps Veal Eye of Round with Eggplant Sauce
For the preparation of the slow-cooked meat click here
Let’s prepare the eggplant sauce.
Cut the eggplant in half, score the inside in a grid pattern. Place it in a baking dish, cover with parchment paper, and bake at 356°F (180°C) for 20 minutes. Once ready, remove the pulp and put it in a blender with 2 tablespoons of oil, the anchovies, basil (5 or 6 leaves), and the juice of half a lemon.
Let’s take care of the bell pepper.
Place the bell pepper on a very hot grill pan, and char the skin on all four sides. Press the bell pepper down, to adhere the skin to the pan. Once it’s well charred on all sides, including the top and bottom, place it in a food bag (if you’re interested in purchasing click here) and let it cook in its own heat for about 15 minutes, this will facilitate the homogeneous peeling
Now that everything is ready, take the cold meat and slice it thinly. Serve it with the eggplant sauce and garnish with diced bell pepper. Bon appétit
