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 Beef and Aubergine Salad   CD   MC   35mins

Serves 4     Cold   Beef   Fish Vegetables  Main course  Salads   Dairy free  Eggless


4-6 Aubergines (Eggplant) 

1 teasp Salt

1 tbsp Lime Juice

1 x 450g/1lb piece Rump Steak

For the Dressing

1 tbsp Chilli Paste

8 Shallots, finely sliced

4 Stalks Lemon Grass, finely sliced on the diagonal

2 tbsp Fish Sauce

3 tbsp Lime Juice




1. Cut the aubergines into 2.5cm/1inch cubes, and boil or steam them until just tender. Drain well and place in a mixing bowl. Preheat the grill to hot.


2. Mix together the salt, lime juice and enough water to just cover the aubergine. Leave to marinate whilst you cook the meat.


3. Grill the steak for 5 minutes on each side until fairly well done, then cut it into slices and set aside.


4. Whilst the steak is cooling, make the dressing by combining all the ingredients. Drain the aubergines, rinse and dry on kitchen paper.


5. To serve - toss the beef and aubergine chunks together in a large serving dish, pour over the dressing, toss again and serve immediately.


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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

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