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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
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