Bresaola eggplant
Bresaola is a type of aged beef produced in Lombardia, and can be found in Italian delis across Australia. This dish is the perfect balance between meat and vegetables, and is an easy option for when entertaining guests or to accompany a family meal.
• 200g bresaola, cut into thin slices
• 2 medium eggplants, sliced lengthwise 1-2cm thick
• 200g fresh cheese (goat’s cheese, cottage cheese or Philadelphia)
• Extra virgin olive oil
• 1 bunch parsley, chopped
• 1 clove garlic, chopped
• Salt and pepper, for seasoning
• Rocket leaves, to serve (optional)
1. Season eggplant with salt and set aside to rest for several hours to remove the bitterness. Rinse and dry.
2. Brush eggplant with a touch of olive oil, parsley, garlic, salt and pepper. Cook on a hot-plate.
3. Cover each slice of eggplant with bresaola, then spread with cheese.
4. Form a roll and secure with a toothpick.
5. If preferred, dress with rocket leaves to serve.