Eggplant and roast beef salad
4 servings
30 minutes
The recipe was shared with us by brand chef Gayane Breiova, Gayane's restaurant.
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.
- Eggplants: 160 g
- Salt: to taste
2
Brush both sides with 40 ml of olive oil and fry until golden brown.
- Olive oil: 40 ml
3
Place on the napkin.
4
Slice the roast beef into thin pieces.
- Roast beef: 200 g
5
For the sauce, mix kamats-matsun, 20 ml of olive oil, and parsley.
- Kamats-matsun: 160 g
- Olive oil: 40 ml
- Parsley: 8 g
6
Add minced garlic to taste.
- Garlic: to taste
7
Cut the sun-dried tomatoes into thin strips.
- Sun-dried tomatoes: 80 g
8
Wash the salad mix, combine with 40 ml of olive oil and lemon juice, add salt and pepper to taste.
- Mixed salad leaves: 80 g
- Olive oil: 40 ml
- Freshly squeezed lemon juice: 8 g
- Salt: to taste
- Ground black pepper: to taste
9
Place a slice of roast beef on a slice of eggplant, add some sauce, sun-dried tomatoes, and a mix of salad.
- Eggplants: 160 g
- Roast beef: 200 g
- Kamats-matsun: 160 g
- Sun-dried tomatoes: 80 g
- Mixed salad leaves: 80 g
10
Wrap in a roll.
11
Place on a plate and garnish with pomegranate seeds, balsamic, and cherry tomatoes.
- Pomegranate seeds: to taste
- Balsamic cream: 40 g
- Cherry tomatoes: 8 pieces