Beef and Aubergine Salad��
CD�� MC � 35mins
Serves 4�� ��Cold��
Beef�� Fish Vegetables� Main course �Salads�� Dairy free�
Eggless
Ingredients
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
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Instructions
�
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.
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2.
Mix together the salt, lime juice and enough water to just cover the aubergine. Leave to marinate whilst you cook
the meat.
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3.
Grill the steak for 5 minutes on each side until fairly well done, then cut it
into slices
and set aside.
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4.
Whilst the steak is cooling, make the dressing by combining all the ingredients. Drain the aubergines, rinse and
dry on kitchen paper.
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5.
To serve - toss the beef and aubergine chunks together in a large serving dish, pour over the dressing, toss again and serve
immediately.
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.
