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Veal Pocket


Serve this veal roast whole and carve at the table. Makes a beautiful presentation! Bake fresh on Yom Tov if possible.


Prepare the Veal

1. Peel eggplant. Slice and salt; let stand for 20 minutes on paper towels to drain.
2. Sauté eggplant in oil. Stuff veal pocket with eggplant.
3. Clean mushrooms. Place mushrooms and garlic around veal and sprinkle with salt.
4. Bake, covered, at 300 degrees Fahrenheit, for six hours.


Photography and Styling by Chavi Feldman

Food Prep by Chaya Ruchie Schwartz