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 |
|
Preparation:
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. |
