It’s been unusually cold for this time of the year and when the weather turns I tend to want rib sticking food which isn’t exactly healthy. I also tend to purchase aubergine for the sake of buying them and never really know what to do with them. The aubergine always tend to be diced up into a spicy tomato sauce for pasta so I decided to try something completely different and puree them instead. Does beef and aubergine puree sound like an odd combination? Well I can tell you it most definitely goes together and it really is delicious. The best part about these roll ups…they are healthy! Well healthier than that rib sticking food I was talking about.
Aubergine can handle quite a bit of seasoning and its pretty bland without some assistance. Roast garlic and fresh mint really elevates my puree and it goes very well with the beef roll ups.
I stuffed the beef roll ups with zucchini and onion but you could also try gherkin and aged cheddar as well.
Braising liquid
Yes that right, to keep the roll ups nice and juicy I braised them in aromatic rich liquid consisting of white wine, beef stock, garlic and herbs.
Enough rambling want to know how to make this delicious dish? Good…lets get started.
PrintBeef roll ups, aubergine puree and buttered broccoli
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A simple main meal to serve on a weekday or dinner party. The Aubergine puree pairs very well with the rich beef roll ups.
- Prep Time: 40 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Mains
Ingredients
For the roll ups
- 6 thin slices of sirloin steak
- 1 small zucchini
- 1 small onion
- salt and pepper
For the braising liquid
- 1/2 cup dry white wine
- 1 cup beef stock
- 1 garlic clove crushed
- 1.2 tsp oregano and 1/2 tsp dry mint
- salt to taste if your stock is unsalted
Aubergine puree
- 1 large aubergine
- 6 cloves of garlic
- 4 to 6 leaved of mint
- 1/4 cup Greek yoghurt
- salt and pepper to taste
Instructions
- Start off pre-heating your oven to 180 degrees Celsius (350 Fahrenheit).
- poke the aubergine with a fork a few times and place on an oven tray. Add the peeled garlic cloves.
- bake the aubergine and garlic for 30 to 40 minutes or until soft.
For the roll ups
- Lay each steak on your board and if the steaks are a bit thick pound them a bit thinner.
- Lay a few slices of zucchini and onion on the bottom part of the steak
- season with salt and freshly ground black pepper. Paprika is also a nice addition
- Roll the steak from the bottom up ensuring your vegetables stay inside the roll
- use two toothpicks to keep the roll together.
- Place the finished rolls in a oven dish and set aside
For the braising liquid
- In a jug combine the all ingredients for the braising liquid and mix well. Adjust seasoning now before adding to the dish with the beef roll ups.
- Pour over the roll ups
- By this time your aubergine should be done or nearing completion
- Remove it from the oven and let it cool down a bit.
- Cover your oven dish with a lid or foil and place in the oven for an hour
For the aubergine puree
- Place your cooled aubergine in a food processor along with the garlic cloves
- Add the yoghurt and mint leaves
- Pulse until you get a smooth puree
- You want the skin broken down but don’t over process the mixture
- Season to your liking and set aside
Finishing off
- Remove the beef roll ups from the oven after an hour and remove the lid
- Remove the roll ups to a plate and keep them warm
- Place your oven dish with the braising liquid on the stove and bring up to a boil
- You want the liquid thick enough to coat the back of a spoon
- Pour the glaze over the roll ups
- For serving add a good dollop of aubergine puree on a plate
- Slice the roll ups into 4 or 5 slices and arrange on top of the puree
- Add some freshly steamed broccoli that has been coated in salted butter.
- Enjoy with nice glass of dry red wine. Merlot or a young Rioja will do.
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