Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Pimento, diced |
| ¼ cup | Olives, green, Spanish |
| ¼ cup | Eggplant, chopped, pickled |
| ¼ cup | Onions, sliced, green |
| 2 tablespoons | Parsley, chopped |
| ½ cup | Oil, olive, fruity |
| ½ cup | Parsley, minced |
| ¼ cup | Lemon juice, fresh |
| 2 teaspoons | Capers, minced |
| ¾ teaspoon | Garlic, minced |
| 2 | Eggs, hard cooked, quartered |
| Salt | |
| Pepper | |
| 6 | Roast beef, deli, thin slice |
| ½ teaspoon | Basil leaves, dried |
| ½ teaspoon | Thyme leaves, dried |
| 1 | Bay leaf |
| Salt | |
| Pepper |
MARINADE
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 ¼ cup egg mixture evenly over each slice of roast beef, leaving ½-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 1½-inch pieces, spooning marinade over beef rolls.