Vegetarian Eggplant Saltimbocca Recipe

Name: Vegetarian Eggplant Saltimbocca
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 14 g On1Y Basil Leaves; 500 g Organically Grown Small Brinjal; 1 kg Twf Bread Flour T55 - Specialised Maida; 2 ltr Figaro Extra Light Olive Oil; 100 g Milky Mist Cooking Unsalted Butter; 80 g Knorr Vegetables Stock Cubes; 80 g Keya Foods Grinder Rock Salt Black Pepper

Fusion cuisine

About this recipe

This vegetarian twist on the classic Saltimbocca Alla Romana features tender eggplant slices layered with prosciutto-style plant-based deli slices, sage, and a rich marsala sauce. Perfect for a satisfying dinner.

Ingredients

14 g On1Y Basil Leaves
500 g Organically Grown Small Brinjal
1 kg Twf Bread Flour T55 - Specialised Maida
2 ltr Figaro Extra Light Olive Oil
100 g Milky Mist Cooking Unsalted Butter
80 g Knorr Vegetables Stock Cubes
80 g Keya Foods Grinder Rock Salt Black Pepper

Instructions

1. Lightly pepper the eggplant slices to taste. Dredge each piece in the flour, shaking off any excess.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the prepared eggplant slices in batches and cook for 3-4 minutes on each side until golden brown and tender. Remove and set aside on a plate.
3. Once all the eggplant slices are cooked, drain any remaining oil from the pan and deglaze it with the vegetable stock, scraping up any browned bits from the bottom. Allow the liquid to reduce by half, about 2-3 minutes.
4. Add the vegetable stock to the pan and continue to cook, reducing the liquid by half again, about 3 minutes. Stir in the unsalted butter and basil leaves until melted and the sauce is smooth.
5. Return the cooked eggplant slices to the pan and spoon the sauce over them. Cook for 1-2 minutes until everything is heated through and the sauce has thickened slightly.