Veal & egg­plant stacks

Sunday Herald Sun - Body and Soul - - B+S PARENTING -

Prep & Cook­ing 30 mins Serves 4 250g pun­net cherry toma­toes, halved 240g (1 cup) fresh low-fat ri­cotta 2 tbs chopped fresh basil 40g (1/4 cup) pit­ted kala­mata olives, finely chopped 4 (about 125g each) veal schnitzels Olive oil spray 2 small egg­plant, trimmed, cut length­ways into eight 1cm-thick slices 3 zuc­chini, trimmed, cut length­ways into 5mm-thick slices Rocket leaves, to serve Bal­samic vine­gar, to serve Pre­heat oven to 200ºc. Line a bak­ing tray with non-stick pa­per. Place tomato, cut-side up, on tray. Sea­son to taste. Bake for 10-12 min­utes or un­til just soft. Com­bine ri­cotta, basil and olives in a bowl.

Mean­while, place 1 schnitzel be­tween 2 pieces of plas­tic wrap. Pound with the flat side of a meat mal­let or a rolling pin un­til 2mm Toma­toes are rich in ly­copene, a pow­er­ful an­tiox­i­dant that can help re­duce the risk of can­cer. Ri­cotta pro­vides plenty of pro­tein and cal­cium to help build strong bones and teeth. Olives are a source of healthy mo­noun­sat­u­rated fats. Veal is a low-fat red meat that is rich in good-qual­ity pro­tein, B vi­ta­mins and iron. Egg­plant skin con­tains an­tiox­i­dants called an­tho­cyanins that help pro­tect against dis­eases and pre­ma­ture age­ing. thick. Re­peat with re­main­ing veal. Cut each piece of veal in half.

Pre­heat a bar­be­cue grill or char­grill on high. Spray with oil. Grill egg­plant and zuc­chini for 2 min­utes each side or un­til ten­der. Grill veal for 1-2 min­utes each side for medium. Place 1 slice of veal on each plate. Top with 1 slice of egg­plant, 2 slices of zuc­chini and 2 ta­ble­spoons of ri­cotta. Re­peat. Top with tomato and rocket. Driz­zle with bal­samic vine­gar.

38g pro­tein • 9g fat (4g sat fat) • 10g carb

• 6g di­etary fi­bre • 280 cals (1170kj)

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