Eggplant and Roast Beef Salad
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
This recipe was shared with us by chef John Smith from a popular American restaurant.
Ingredients
- Eggplants - 5.6 oz
- Beef chuck roast - 7.1 oz
- Mixed salad greens - 2.8 oz
- Sun-Dried Tomatoes - 2.8 oz
- Meyer Lemon Juice - 0.3 oz
- Kamaç-Matsun - 5.6 oz
- Parsley - 0.3 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Garlic - to taste
- Pomegranate Seeds - to taste
- Olive Oil - 1 fl oz
- White Balsamic Cream - 1.4 oz
- Marinated cherries - 8 pieces
Step by Step guide
Step 1
Slice the eggplants into thin strips lengthwise. Generously sprinkle with salt and let sit for 30 minutes to remove bitterness. After that, rinse the eggplants and dry them with a paper towel.
Step 2
Brush both sides of the strips with 40 ml of olive oil and fry until golden brown.
Step 3
Place on a paper towel.
Step 4
Slice the roast beef into thin pieces.
Step 5
For the sauce, mix kamaç-matsun, 20 ml of olive oil, and parsley.
Step 6
Add minced garlic if desired.
Step 7
Slice the sun-dried tomatoes into thin strips.
Step 8
Rinse the salad mix, combine with 40 ml of olive oil and lemon juice, and add salt and pepper to taste.
Step 9
On a slice of eggplant, place a slice of roast beef, a bit of sauce, sun-dried tomatoes, and the salad mix.
Step 10
Roll it up.
Step 11
Place on a plate and garnish with pomegranate seeds, balsamic cream, and cherry tomatoes.
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