Veal wrapped in Aubergine in a Roaster
INGREDIENTS:
(for 4 servings)
For the veal:
750g veal clod, chopped into small pieces (tas kebab-style)
150g olive oil, plus 4-5 tbsps for the aubergines
1 large onion, finely-chopped
3 cloves garlic, finely-chopped
½ cup red wine
4 medium tomatoes, grated
2 sprigs basil
1 cinnamon stick
Salt
Pepper
4 Tsakonian aubergines cut into thin, horizontal slices
200g feta, crumbled
Basil leaves for serving
INSTRUCTIONS:
For the veal:
Dry the meat off well, using a little bit of kitchen paper towel.
Heat up the olive oil in a low pot.
Put the meat into the pot and sauté for a few minutes, until it browns on all sides.
Add the onion, garlic, cinnamon, salt and pepper.
Continue sautéing for a few minutes and quench with the wine.
Allow the liquids to evaporate, add in enough warm water to cover the meat and let it cook for 30 minutes over medium heat.
Add the tomatoes, and let it continue cooking for another 40 minutes.
Remove from the burner.
Spread out the aubergines in a pan lined with baking paper.
Sprinkle with pepper, salt and sugar, pour over the olive oil and bake in a pre-heated oven at 200 degrees Celsius, for 10-15 minutes, until they soften.
Wrap each piece of meat in a slice of aubergine and close using a toothpick.
Spread a little sauce on the bottom of a roaster.
Nicely place the wrapped pieces of meat on top.
Pour over the remaining sauce and sprinkle with the feta.
Bake in a pre-heated oven at 180 degrees Celsius for 20 minutes, until it browns slightly.
Serve with basil leaves.