Ingredients:
800 g beef (thick or thin edge),
1 onion,
6-8 pieces of seed onions (optional),
½ bunch of parsley,
½ parsley root,
3 tablespoons of vegetable oil,
¼ glass of wine,
salt,
ground black pepper,
black peppercorns,
bay leaf,
1-2 cloves of garlic,
3 eggplants,
6-8 tomatoes,
1 tablespoon of wheat flour.
Preparation:
Wash the meat, dry it, remove films and tendons, sprinkle with salt and pepper, and make several punctures (for better penetration of the marinade).
Place in a non-oxidizing bowl, add finely chopped onions, spring onions, parsley sprigs, chopped parsley root, bay leaf, peppercorns, 2 tablespoons of vegetable oil, dry white wine, mix, compact, leave for 3-4 hours (stir several times).
Place the meat in a hot frying pan with fat, fry on all sides until golden brown, pour in the remaining marinade, place in the oven, periodically stirring the meat with onions, pouring over the juices obtained during frying.
Readiness can be determined by piercing it with a knife - colorless juice should be released.
Transfer the meat to another bowl, drain the juice from the pan, remove excess fat, pour in 2-3 tablespoons of wine, 3 tablespoons of broth, add chopped garlic, bring to a boil, reduce, and strain.
Cut the prepared eggplants into slices, season with salt, and place them on a board under a press to remove the bitter liquid for 25-30 minutes. Then, coat them in flour. Fry the eggplants on both sides in a preheated frying pan with vegetable oil, then finish cooking in the oven.
Wash firm ripe tomatoes, cut them crosswise into two parts, remove some of the seeds by pressing lightly, add salt and pepper, and fry on both sides (cut side down first).
Place the sliced meat (across the grain) on a plate with lettuce leaves. Alternate the eggplant with the fried tomatoes.
Pour the prepared sauce over the meat and garnish with herbs.
