ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 750 g veal (topside), cut into small pieces (tas kebab)
- 150 g olive oil & 4–5 tbsp for the eggplants
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- ½ cup red wine
- 4 medium tomatoes, grated
- 2 sprigs basil
- 1 cinnamon stick
- salt & pepper
- 4 Tsakonian eggplants, cut into thin horizontal slices
- 200 g feta, crumbled
- basil leaves for serving
Περιγραφή
Εκτέλεση
Pat the meat dry well with some paper towel. Heat the olive oil in a low pot. Add the meat and sauté for a few minutes until it colors on all sides. Add the onion, garlic, cinnamon, salt and pepper. Continue sautéing for a few more minutes and deglaze with the wine. Let it evaporate, add hot water until it covers the meat and leave over medium heat to cook for 30 minutes. Add the tomatoes and continue cooking for another 40 minutes. Remove from the heat. Spread the eggplants on a baking tray lined with parchment paper. Sprinkle with pepper, salt and sugar, drizzle with the olive oil and bake in a preheated oven at 200°C for 10–15 minutes, until softened. Wrap each piece of meat with a slice of eggplant and secure it with a toothpick. Spread a little sauce in the roasting dish. Arrange the wrapped pieces of meat nicely. Pour over the remaining sauce and sprinkle with the feta. Bake in a preheated oven at 180°C for 20 minutes, until lightly colored. Serve with basil leaves.