European Beef Rolls with Grilled Vegetables

Number of servings: 1

Preparation time: 25 minutes

INGREDIENTS

200 g European beef (very thin slices, e.g., topside or silverside)
4 slices of eggplant (aubergine)
4 slices of zucchini (courgette)
2 slices of tomato (cut in half)
50 g lettuce (for serving)
2 tbsp olive oil (divided)
salt

Sauce:

2 tsp Worcestershire sauce
2 tsp soy sauce
2 tsp sugar

PREPARING

Heat 1 tablespoon of olive oil in a pan. Sauté the eggplant and zucchini slices over medium heat on both sides until soft and browned. Remove from the pan and let cool slightly.
Sprinkle the beef slices with salt. On each piece of meat, place a slice of sautéed eggplant, zucchini, and a piece of raw tomato. Roll the meat into tight rolls.
Heat the second tablespoon of olive oil in the pan. Place the rolls (seam-side down) and fry over medium heat, turning them until the meat is cooked and golden on all sides. Transfer the finished rolls to a plate.
Pour the Worcestershire sauce, soy sauce, and sugar into the same hot pan (do not wash it). Heat briefly, stirring until the sugar dissolves, and the sauce thickens and becomes aromatic.
Arrange the rolls on the lettuce leaves and pour the hot sauce from the pan over them.

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