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Grilled Beef and Eggplant Salad
Ingredients (serves 4-6)
2 medium eggplants
3 medium zucchini
2 medium red/yellow capsicums
100g button mushrooms
2 medium onions
50g snow pea sprouts or rocket salad
600g sirloin or rump steak
2 tablespoons of salt
*¼ cup (60ml) A L’OLIVIER Extra Virgin Olive Oil
*1 tablespoon lemon juice
¼ cup basil leaves, shredded
* You can substitute this with A L’OLIVIER Lemon Olive Oil & Balsamic Vinegar Dressing
Preparations
- cut eggplant into half length way, and then cut into 1cm sliced. Spread out eggplant slices on a plate and sprinkle with salt. Set aside for 15 minutes and then rinse and dry thoroughly. (This is to draw out the bitterness)
- cut zucchini into 2cm slices diagonally, mushrooms into half and onions sliced. Combine the vegetables with olive oil and lemon juice in a large bowl. Set aside to marinade for 15-30 minutes.
- Meanwhile, start to grill steak over high heat until cooked to desired doneness. Leave to cool, and then slice thinly.
- Remove vegetables from marinade, and grill until slightly brown and tender. Leave to cool.
- Arrange snow pea sprouts or rocket salad on individual serving plates. Top with grilled steak and vegetables. Garnish with shredded basil leaves and serve immediately.
