Tip:
Highlight text to annotate it
X
One of my favorite barbecue recipes is my beef and eggplant salad inspired by the cuisine of vietnam.
First to the beef.
A piece of fillet or rump or other favourite cut is put into a bowl and I cover with just a little sesame oil
and a little light soy sauce turning over and allowing to marinate for just a few minutes.
There is about 420 grams here which will be enough for 4 people in this recipe.
Now to the eggplant, I cut an eggplant thinly and prepare for barbecuing by simply scoring with a knife on both sides.
Then I crush a clove of garlic, put it in some olive oil and just brush that olive oil over the pieces of eggplant.
Now when I'm doing this recipe I don't pre-salt the eggplant. It is just fine as it is.
Infact it's absolutely perfect.
Once oiled there onto the barbecue to cook both sides turning once only.
This could of course be done on a rack in an oven or even in a frying pan.
I think the barbecue is best.
I like to serve the salad in a large bowl starting with some spinach leaves at the bottom of the bowl.
These have just been washed and drained.
Some watercress, I love watercress. A few leaves, the smaller stalks are fine but discard the bigger ones.
Then the eggplant, either whole pieces or thin strips and a few slices of tomato flesh.
Now to mix up a simple dressing of sesame oil, a little rice vinegar, you could use lime juice or lemon juice.
Some sugar, just a teaspoon or so and a teaspoon or so of fish sauce.
Used in Thailand, Vietnam and the Philippines among other countries it's a great substitute for salt
Now although it is a bit stinky it does taste great.
A final drop of water and the dressing is ready.
Now back to the meat which I like to cook to medium rare either on the barbecue or it could be done on the frying pan or even in a hot oven.
Now with a piece this size, I might be inclined to barbecue it a little first and then put it in the oven to finish off.
Once cooked to your liking it's allowed to stand, then it's sliced and that's cooked to perfection.
And served on top of the salad along with the dressing and a final topping of fried onion.
Some lightly roasted peanuts and some coriander leaves and the dish is complete.
Degree of difficulty, well, as low as can be.
Preparation time, about 30 minutes including cooking.
Keepability, best eaten immediately while the meat is still warm.
A final topping of tomato, possibly some more of that fried onion and there you have it.
Barbecue Beef and Eggplant Salad.
Of course without the beef it would be served as a vegetarian salad.
If you think the beef is looking too rare here, that's exactly how I like it.
Especially accompanied with an Australian wine perhaps a pinot noir.
From Consuming Passions, until next time, Bon Appetit.