Grilled Beef Cutlet With Roasted Eggplant (Middle - East)



  • 3 medium eggplants
  • 1 red bell pepper
  • Juice of half a lemon
  • 2 medium zucchini
  • 8 large cultivated mushrooms
  • 4 medium tomatoes
  • 4 green peppers
  • 24 green asparagus
  • 0,44 lbs veal cutlet (4 pieces)
  • 1 tablespoon of olive oil
  • salt, pepper
  • sea ​​salt
  • 3 tablespoons of basil sauce

Roast two eggplants and red peppers by turning them on the grill. Peel the skins and cut into large pieces. Mix lemon juice, olive oil, salt and pepper to make a sauce. Mix the eggplant and roasted peppers with the sauce. Slice the remaining eggplant and zucchini into rounds. Cut the tomatoes in half. Drizzle with basil sauce and fry on the barbecue. Season the asparagus, mushrooms, peppers, zucchini and aubergines in a bowl with basil sauce, olive oil, salt and pepper and grill them. Place the veal cutlets on the grill, sprinkle with sea salt, turn once and fry until lightly pink inside. Serve with grilled vegetables and warm roasted eggplant.

ENJOY YOUR MEAL

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