Ingredients:
1/2 cup pimento -- diced |
1/4 cup olives -- green, spanish |
1/4 cup eggplant -- chopped, pickled |
1/4 cup onions -- sliced, green |
2 tablespoons parsley -- chopped |
2 large eggs -- hard cooked, quartered |
1 teaspoon salt |
1 teaspoon pepper |
6 medium roast beef -- deli, thin slice |
---MARINADE--- |
1/2 cup oil -- olive, fruity |
1/2 cup parsley -- minced |
1/4 cup lemon juice -- fresh |
2 teaspoons capers -- minced |
3/4 teaspoon garlic -- minced |
1/2 teaspoon basil leaves -- dried |
1/2 teaspoon thyme leaves -- dried |
1 piece bay leaf |
1 teaspoon salt |
1 teaspoon pepper |
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Preparation / Directions:
In food processor bowl fitted with steel knife, place pimento, olives, eggplant, green onion and parsley. Process until minced. Add eggs; pulse 10 or 12 times to combine, scraping down sides once. Season with salt and pepper. Spread approximately 1/4 cup egg mixture evenly over each slice of roast beef, leaving 1/2-inch border around edges. Roll tightly and secure with toothpicks. Place seam side down in a shallow baking dish.
MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic, basil, thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1 hour in refrigerator, turning occasionally. To serve, cut each beef roll crosswise into 1 1/2-inch pieces, spooning marinade over beef rolls.
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