Vegetarian Eggplant Saltimbocca Recipe

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

• 40G Kalios Greek Dried Sage Branches, 40G
• - CHATCHAWAN Fresh Thai Round Eggplant
• 75Cl Gerard Bertrand Chateau L'Hospitalet Grand Vin Red Aop La Clape
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Filippo Berio Garlic Flavoured Olive Oil
• - Potts Vegetable Stock Can
• - Tata Salt
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. Lightly pepper the eggplant slices to taste, then lay 2 slices of plant-based deli slices on one side of each eggplant slice so that it covers the surface. Press gently to adhere. Crush a small amount of dried sage between your fingers and sprinkle it evenly over the deli slices. Dredge each piece in the flour, shaking off any excess.
2. 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. 3. Once all the eggplant slices are cooked, drain any remaining oil from the pan and deglaze it with the red wine, scraping up any browned bits from the bottom. Allow the liquid to reduce by half, about 2-3 minutes.
4. 4. Add the vegetable stock to the pan and continue to cook, reducing the liquid by half again, about 3 minutes. Stir in the olive oil until combined and the sauce is smooth.
5. 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. Serve immediately.