Rolled beef happiness

Ingredients for 4 servings:

• 4 beef roulades
• ½ jar pesto, e.g. B. Eggplant pesto
• ½ cup cream cheese, approx. 100 g
• 1 tbsp, heaped Parmesan, freshly grated
• ¾ eggplant(s), thinly sliced
• 1 jar tomatoes, drained and chopped
• 8 slices of Parma ham
• 1 ¼ eggplant(s), diced
• 2 small onions
• 1 jar beef stock
• ½ bottle of red wine, Italian
• 1 small jar of capers, drained
• ½ large jar sour cherries, drained
• 2 cans of date tomatoes, in juice or chopped tomatoes
• Oregano, dried
• Basil, dried
• Basil, fresh
• Parmesan, freshly grated
• Rapeseed oil or clarified butter
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes

Italian beef roulades with eggplant, Parmesan and Parma ham in tomato and cherry sauce

Pound the roulades until they are nice and thin. Mix the ingredients for the cheese filling into a smooth paste. Prepare the ingredients for the solid filling. Prepare the eggplant and onion cubes for the sauce. Spread the roulades with about 1 tablespoon of cheese filling per roulade. Arrange a few eggplant slices and dried tomato pieces on top. Place 2 slices of Parma ham on top. Roll the roulades up tightly. Because of the generous filling, it is recommended to tie the roulades tightly with string. Brown the roulades in a roasting pan on all sides, including the ends, in rapeseed oil or clarified butter. Remove the roulades. Briefly sauté the eggplant and onions in the same pot. Deglaze with beef stock and red wine. Add the sour cherries, capers, and canned tomatoes. Season with pepper, oregano, basil, and salt, and bring to a boil briefly. Add the roulades to the sauce. Simmer over low heat for about 2 hours. Add more wine or water if necessary. Serve the roulades sprinkled with fresh basil and Parmesan cheese. This goes well with all types of pasta, but is also delicious with ciabatta. The roulades are especially delicious on the second day.