Grilled Eggplant Redpepper Rolls (GF, paleo, ACD)

MyRealFoodLife.com

Skillet Beef and Eggplant Rolls

NOTE:

Now, for the strict paleo folk, I realize that you may not agree with the nightshades- so, instead you can use sliced grilled zuchini and perhaps some pureed green or black olives for extra flavouring, or a pesto without the parmesan.  Also, omit the starch if you wish- I use it because it makes it easier to cook the rolls without having them stick to the pan.

You’ll notice I give alot of options for this recipe- I like options.  It drives some people bonkers, but personally, I love the freedom of trying different ingredients in case the ones listed are ones I can’t eat.  Its a really flexible recipe, so,  you can easily play with flavours, seasonings, maybe throw in a little chili pepper… sky’s the limit. :)

Ingredients

• 10 thin slices of eye of round beef (easiest to get your butcher to do this) (note: want more flavour? marinate them in red wine or olive oil/lemon juice/ garlic first for a few hours)
• 12-15 toothpics
• 1 egg plant (or 1 jar pickled hot eggplant) Paleo: 2-3 medium zuchini (optional dressing: lemon juice, olive oil, thyme, pureed garlic)
• 4 roasted red peppers (you can buy them in a jar or do it easily here) Paleo: omit
• 3-4 stalks fresh basil leaves, or 1 can pesto, or 1/2 cup pureed green olives with a bit of pureed garlic
• olive oil
• 1/2 cup red wine Paleo/ ACD: use concentrated chicken or beef stock
• 1/2 cup tapioca starch Paleo: omit

Directions

1. Prepare your vegetables first.  Roast your red peppers if you’re using them. Here’s an easy way to do it.  – Or use picked roasted red pepper from the jar.  Thinly slice (about 1/4 inch) your eggplant or zuchini.
2. Cook your eggplant or zuchini in a skillet with olive oil on high heat to brown them slightly.  You may wish to season with lemon juice, thyme and a touch of salt or pureed garlic. Short on time? Slice up some pickled hot eggplant. yum.
3. Lay out your beef slices. Place basil leaves or smear of pesto or pureed green olives on the meat, and layer one slice of eggplant or zuchini plus one slice of red pepper.
4. Roll up each slice and secure with toothpick. Dust with tapioca starch (optional, helps keep it from sticking to the pan.  If you want extra crunch and can do nuts, mix tapioca starch with some almond flour and/or amaranth).
5. On high heat, brown all sides of the rolls.  After this is done, keep the heat high and add in the red wine or the stock to deglaze the bottom of the pan and immediately put a cover over the steaming pan, and lower the heat to medium.  Let cook for about 2-3 minutes so the insides steam until cooked.  Done! Serve! (if you can do dairy, a nice strong goat cheese with this is good)