Steak and Eggplant Salad

This recipe is so scrumptious and excellent for these heat summer season evenings. It’s packed filled with protein with Three of your 7 protein servings, 1 fats serving, and a pair of free vegetable servings.

This recipe will actually impress any summer season customer, and it's so fast and simple to make; it's an all-round winner.

Elements for steak and eggplant salad

– 1 aubergine halved lengthways & lower into skinny slices

– 2 tbsp. of flour

– 2 tbsp. Olive oil

– 400 g lean steak

– 200g lamb's lettuce or spinach leaves

– 120 g feta lower into cubes

Dressing for steak and eggplant salad

– 1 inexperienced chilli halved & chopped

– ½ lemon juiced

– ½ small bundle (15 g) coriander

– ½ small pack (15 g) mint leaves

Directions for steak and eggplant salad

1. Mud the aubergine slices within the flour and blend with just a little spices.

2. Warmth 1 tbsp. Warmth the olive oil in a big pan till it shimmers. Put the aubergine within the pan and fry for a couple of minutes on either side till it collapses and is mushy, then put aside.

3. Flip up the warmth, season the steak, then add it to the pan and sauté 2 minutes on either side for occasionally (longer in case you prefer it medium). Let relaxation for five minutes, then lower into slices

4. Puree the remaining olive oil in a blender or a small meals processor with the remaining dressing components and a splash of water.

5. To serve, combine half of the dressing with the lamb's lettuce / spinach and prove onto a plate. High with the crispy aubergine and the steak, crumble over the feta and drizzle the remainder of the dressing over it.

6. Scatter the remaining herbs on high and serve.

Click on right here to obtain your copy of the Steak and Eggplant Salad Recipe

The article Steak and Eggplant Salad first appeared on Motivation Weight Administration.

Source link