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🥗 Veal Salad with Eggplant and Sun-Dried Tomatoes

296 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup vegetables
• 1 onion
• 500 g veal fillet
• salt
• pepper (from the mill)
• 1 lemon
• 250 g smaller eggplants (1 smaller eggplant)
• 1 bunch spring onions
• 2 garlic cloves
• 10 sun-dried tomatoes (in oil)
• 1 beef tomato
• 2 tbsp olive oil
• 1 handful arugula

Instructions

1. 1. Wash the vegetables for the broth and peel them if necessary.
2. 2. Chop the vegetables roughly.
3. 3. Peel the onion and chop it roughly as well.
4. 4. Put the vegetables, the onion, and 1 liter of water into a pot.
5. 5. Bring the mixture to a boil.
6. 6. Add the meat.
7. 7. Cover the pot.
8. 8. Let the meat simmer on low heat for 45 minutes.
9. 9. Season the broth with salt and pepper.
10. 10. Let the meat cool down in the broth.
11. 11. Wash the lemon under hot water.
12. 12. Slice one half of the lemon into rounds.
13. 13. Squeeze the juice from the other half.
14. 14. Wash the eggplant.
15. 15. Slice the eggplant lengthwise into 1 cm thick slices.
16. 16. Cut the eggplant slices into strips.
17. 17. Wash the spring onions.
18. 18. Cut the spring onions lengthwise into quarters.
19. 19. Put 2 cm of water, the lemon slices, and salt into a pot.
20. 20. Bring the mixture to a boil.
21. 21. Cook the eggplant strips and spring onion strips in it for 2-3 minutes with the lid on.
22. 22. Drain the vegetables.
23. 23. Slice the cooled meat into thin slices.
24. 24. Peel the garlic.
25. 25. Chop the garlic very finely.
26. 26. Drain the sun-dried tomatoes.
27. 27. Cut the sun-dried tomatoes into strips.
28. 28. Wash the beefsteak tomato.
29. 29. Dice the beefsteak tomato very small.
30. 30. Mix the veal with the sun-dried tomatoes, eggplant, garlic, and spring onions.
31. 31. Add 3 tablespoons of meat broth, lemon juice, and oil.
32. 32. Season the salad with salt and pepper.
33. 33. Wash the arugula.
34. 34. Shake the arugula dry.
35. 35. Distribute the arugula on plates.
36. 36. Place the salad on top of the arugula.
37. 37. Sprinkle the tomato cubes over it.
38. 38. Serve the dish.

Nutrition per serving

• kcal: 296
• Protein: 33 g · Fett/Fat: 9 g · Carbs: 20 g