In summer, roast can also be eaten cold; after all, the famous vitello tonnato is precisely a roast served cold with a tuna-based sauce.
And it is exactly the vitello tonnato recipe that inspires this cold roast with eggplant sauce. Here, instead of the tuna sauce, accompanies the meat with a tasty eggplant-based sauce, making the recipe even fresher and more summery.
This cold roast can be served as a main course or in smaller portions can also be an excellent appetizer.
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
- Energy 447.23 (Kcal)
- Carbohydrates 10.67 (g) of which sugars 5.15 (g)
- Proteins 32.75 (g)
- Fat 28.30 (g) of which saturated 9.46 (g)of which unsaturated 11.60 (g)
- Fibers 3.78 (g)
- Sodium 896.71 (mg)
Indicative values for a portion of 7 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
Ingredients for the Cold Roast with Eggplant Sauce
- 2.2 lbs veal (round)
- 1 white onion
- 21.16 oz eggplants
- 0.7 oz salted capers
- 1 bunch parsley
- 1 clove garlic
- 1 glass dry white wine
- 3 ladles vegetable broth
- 4 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Food Processor
Preparation of the Cold Roast with Eggplant Sauce
To prepare the cold roast with eggplant sauce, first wash the eggplants, cut them in half lengthwise, and score the flesh. Salt them, drizzle with a little extra virgin olive oil, and place them in an oven at 356°F for about 40 minutes.
Meanwhile, chop the onion and sauté it in a pan with a little oil and the well-desalted capers previously soaked in cold water.
In a saucepan, brown the meat well with the remaining oil, turning it on all sides. Salt and deglaze with dry white wine. After a few minutes, add the onion and capers sautéed separately and the vegetable broth. Cover and let cook for 50 minutes.
When the meat is cooked, remove it from its sauce and allow it to cool, first at room temperature and then in the fridge.
At this point, if the sauce is too liquid, reduce it in an uncovered pot over high heat (there should be about one glass remaining).
In the food processor, place the eggplants baked in the oven, coarsely chopped into cubes, the parsley, the garlic clove, and the reduced meat sauce. Blend everything until a creamy sauce is obtained, then let it cool too.
When the meat is well cold, slice it thinly (if possible with a slicer) and serve it with the eggplant sauce.
