Please enter the email you’re using for this account.
Meat
Easy
16 Servings
Allergens 
No Allergens specified
6 Hours, 30 Minutes
Diets
Serve this veal roast whole and carve at the table. Makes a beautiful presentation! Bake fresh on Yom Tov if possible.
1 eggplant
1/2 teaspoon salt
oil, for sautéing eggplant
veal roast, with pocket
2 (10-ounce) containers fresh mushrooms
4–5 cloves garlic
Peel eggplant. Slice and salt; let stand for 20 minutes on paper towels to drain.
Sauté eggplant in oil. Stuff veal pocket with eggplant.
Clean mushrooms. Place mushrooms and garlic around veal and sprinkle with salt.
Bake, covered, at 300 degrees Fahrenheit, for six hours.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation