Italian Meat Recipes - Steak Filled with Aubergine (Bistecca con Ripieno di Melanzane) Recipe

Ingredients

• 1 large aubergine (eggplant)

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• 90 ml/6 tbsp olive oil

• 1 onion, chopped

• 1 garlic clove, chopped

• 2 celery sticks, chopped

• 2.5 ml/1/2 tsp chopped fresh oregano

• 15 ml/1 tbsp chopped fresh parsley

• 5 ml/1 tsp salt

• 2.5 ml/1/2 tsp black pepper

• 100 g/4 oz/2 cups breadcrumbs

• 2 eggs

• 1 kg/2 1/4 lb top rump steak in one piece

• 2 carrots, sliced

• 1 onion, chopped

• 4 tomatoes, skinned and chopped

• 375 ml/1 1/2 cups dry red wine

• 1.5 ml/1/4 tsp chopped fresh oregano

• Salt and freshly ground black pepper

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Method:

1. Peel and cut the aubergine into 1 cm/1/2 in cubes. In a large frying pan (skillet), heat half the butter and oil, and fry (sauté) the aubergine for to minutes.

2. Add the onion, garlic, celery, oregano, parsley, salt and pepper to taste, and cook for a further 5 minutes.

3. Remove the pan from the heat, and transfer its contents to a large bowl. Add the breadcrumbs and blend well.

4. Beat the eggs lightly and add to the mixture, mix well, and set aside. Lay the steak on a flat surface and spread with the stuffing.

5. Roll gently and secure with a large metal skewer or with string. Heat the remaining butter and oil in a large, flameproof casserole (Dutch oven).

6. Cook the steak on all sides for approximately 10 minutes until browned. Add the carrots, onions, and tomatoes, and cook for to minutes on low heat.

7. Add the wine, oregano, salt and pepper to taste, and cover the casserole. Simmer for 1 1/2 hours until the meat is tender.

8. Cut in thick slices, removing the skewer or string. Serve with the vegetables and sauce spooned over.