Crispy Beef Roll with Herb Crust, Lemon Ricotta, and Roasted Eggplant

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the eggplant on a sheet pan, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the smoked paprika. Roast for 20 minutes at 220°C / 425°F, turning halfway, until golden and tender.

2. 2

   Meanwhile, make the filling by combining the ricotta, chopped spinach, 2 minced garlic cloves, half of the lemon zest, 1 tablespoon lemon juice, 2 tablespoons Parmesan, half of the parsley, 1/4 teaspoon salt, and a pinch of pepper in a bowl.

3. 3

   Lay the thin beef steak slices on a board. Season both sides with the remaining salt and pepper. Divide the ricotta filling among the slices, roll tightly, and secure with toothpicks if needed.

4. 4

   In a small bowl, mix the breadcrumbs with the remaining Parmesan, the rest of the lemon zest, the fresh oregano, the remaining parsley, and the grated garlic clove. Add 1 tablespoon olive oil and mix until the texture is evenly moistened.

5. 5

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the beef rolls for 1 to 2 minutes per side until browned. Briefly remove the skillet from the heat.

6. 6

   Sprinkle the breadcrumb herb crust over the beef rolls. Add the butter and dry white wine around the rolls in the skillet. Transfer the skillet to the oven and bake at 200°C / 400°F for 10 to 12 minutes, or until the beef is cooked to your liking and the crust is golden.

7. 7

   Drizzle the remaining lemon juice over the roasted eggplant. Serve the eggplant as the base, place the beef rolls on top, and spoon over the pan juices before serving.