Ingredients
- 900 g veal magatello
- 2 long purple eggplants
- a carrot
- a stalk of celery
- half onion
- tahina (sesame cream)
- garlic
- lemon
- mint
- dry white wine
- extra virgin olive oil
- peanut oil
- pepper
- salt
For the cold roast and triple eggplant recipe, peel and chop the carrot, celery, onion, a clove of garlic and brown them in a saucepan with a spoonful of extra virgin olive oil and a pinch of salt; then wet with half a glass of wine, let it evaporate, add the meat and cover everything with cold water. Cook it for about an hour and 30 minutes over medium-low heat. Finally, let it cool for an hour.
For the aubergines: Wash the aubergines, divide them in half, cut the pulp and season with a pinch of salt and a drizzle of extra virgin olive oil. Bake at 200 ° C for 25-30 minutes. Then collect the pulp, keeping the skins.
Dry them in the oven at 180 ° C for about 15 minutes; cut them into lozenges and fry them in peanut oil for a few seconds. Drain them on kitchen paper and add salt.
Chop half the aubergine pulp and season with a few finely chopped mint leaves, a tablespoon of extra virgin olive oil and a pinch of salt. Blend the rest of the eggplant pulp with a tablespoon of tahini, 2 tablespoons of lemon, salt and pepper. Cut the roast into thin slices and serve with the two sauces, fried eggplant peels and Taggiasca olives to taste.
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