Eggplant medallions
4 servings
30 minutes
Eggplant medallions are an elegant combination of simple ingredients transformed into a gourmet dish. Eggplant, gently fried to a golden crust, serves as the base for a juicy meat filling of veal, tomatoes, and aromatic spices. This dish was born from a creative culinary experiment, blending the softness of vegetables with the richness of meat flavor. The medallions are garnished with vibrant cherry tomatoes, creating a harmony of colors and tastes. Perfect for serving at dinner or festive tables, they delight gourmets with their texture and rich aroma. This dish is easily adaptable by substituting meat with mushrooms or other vegetables, making it versatile and suitable for various taste preferences.
1
Slice the eggplant into 2 cm thick rounds. Scoop out part of the flesh with a spoon to create an eggplant tartlet. Fry on both sides until almost cooked (to maintain shape). Add salt.
- Eggplant: 2 pieces
- Salt: to taste
- Vegetable oil: 50 ml
2
Cut the veal into thin strips and stew with onions.
- Veal: 200 g
- Onion: 1 head
3
Slice the tomatoes thinly, add to the meat, and stew until cooked. Season with garlic and spices.
- Tomatoes: 2 pieces
- Garlic: 1 clove
- Ground black pepper: to taste
4
Place the meat filling in eggplant medallions. Garnish with small cherry tomatoes.
- Tomatoes: 2 pieces
