Aubergines and tender veal rolls with cheese sauce

A recipe which is very popular around the country and which can be found in a few different versions. A delicious meal for the whole family to enjoy during the Summer months when the aubergines are in season. Tender veal (or beef) wrapped with this tasty vegetable, doubled cooked and then poured over with a delicious cheese sauce

Cooked by Maria Loi

a prominent Head Cook and restaurateur

"Kouzinomageiremata" magazine of "ETHNOS" newspaper (2009)

Ingredients (for 4 people)

For the rolls:

1 Kg of veal, cut in thin slices

5 large aubergines, cut in slices

250 gr. of Greek Kefalotyri cheese, cut in slices

4-5 tbsp of olive oil

2 cloves of garlic, minced

1/2 tea-cup of margarine

1 glass of white dry wine

salt

pepper

some kitchen twine

For the sauce:

200 gr. of Greek Kefalotyri, grated

1/2 tea-cup of milk

To garnish:

whole red peppercorns

Method:

Put the aubergines in a large bowl filled with salted water and let them soak for two hours.

Rinse the meat and cut in thin small slices (or ask your butcher to do this for you). Arrange the meat slices on the kitchen counter and cover with plastic wrap. Using a meat mallet lightly pound the meat. Season with salt and pepper.

Then take a slice of cheese and place it in the middle of each meat slice. Wrap each slice into a roll and tie with a piece of the kitchen twine.

Warm the olive oil in a large non-stick skillet on medium heat and sauté the garlic stirring with a spatula until it gets lightly golden. Then add the meat rolls and sauté turning them frequently until they are coloured on all sides.

Then pour with the wine and allow the rolls to cook for a few minutes until the alcohol evaporates. Take the skillet off the heat and leave aside to cool down.

Preheat the oven to 180 °C. Brush with some margarine a baking sheet.

Drain the aubergines in a colander; rinse and squeeze thoroughly with your hands to discard the excess water. Pat dry with kitchen paper.

In another non-stick skillet melt the margarine in medium heat and sauté the aubergines until they are nicely browned on both sides. Take the skillet off the heat.

Remove the string from the meat rolls and wrap each roll with an aubergine slice. *** The aubergines should not cover the edges of the roll too much so to allow the meat to cook through and the cheese to melt.

Arrange the meat rolls on the baking sheet in one layer and put in the oven. Cook for about 20-25 minutes.

In the meantime, prepare the sauce. Put in a saucepan the milk and the grated cheese on medium heat and constantly stir with a wooden spoon until they become a thick sauce.

Take the aubergine rolls out of the oven and place on a serving platter. Pour over with the cheese sauce and sprinkle with the red peppercorns.

Serve immediately along with a green salad, fried potatoes or rice pilaf.