Steak sandwich with eggplant salad and olive salsa
8
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The capers in this sandwich add a sharp flavour that's balanced by the coolness of the fresh mint and parsley.
Ingredients
Eggplant
4 medium, (japanese), sliced lengthways
Capers, rinsed, drained
2 tsp, coarsley chopped
Fresh flat-leaf parsley
2 tbs, torn
Fresh mint
2 tbs, torn
White sourdough bread
4 slice(s), wholegrain
Beef, blade steak, raw
400 g, (buy 4x100g schnitzels)
Olive oil
1 tbs
Seasoning
2 tbs
Black olives, drained
⅔ cup(s), (110g), mixed, chopped
Fresh basil
1½ tbs, finely shredded
Low-fat ricotta cheese
⅓ cup(s), (65g)
Rocket
40 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a chargrill or barbecue with oil. heat over high heat. cook the eggplant, turning, for 3-4 minutes or until golden and tender. Transfer to a medium bowl. Set aside to cool slightly. Add the capers, parsley and mint and toss gently to combine.
2
Reheat the chargrill or barbecue over high heat. cook the bread, turning once, for 2 minutes each side. Transfer to plates. Drizzle both sides of beef with oil and sprinkle with seasoning. Cook, turning once, for 30 seconds each side or until cooked to your liking.
3
Meanwhile, in a small bowl combine olives and basil. Spread the bread with the ricotta, then top with the rocket, beef, eggplant salad and olive salsa.
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