Eggplant Veal Salad with Sun-Dried Tomatoes

Ingredients

• 1 bundle vegetable stock mix
• 1 onion
• 500 g veal fillet
• Salt
• pepper (ground)
• 1 lemon
• 250 g small eggplants (1 small eggplant)
• 1 bundle spring onions
• 2 Garlic cloves
• 10 sun-dried tomatoes (in oil)
• 1 ripe tomato
• 2 tbsp olive oil
• 1 handful Arugula

Instructions

1. 1.

   Clean the vegetable stock mix, peel if necessary, and roughly chop. Peel the onion and also roughly chop it. In a pot bring 1 l water with the vegetable stock mix and onion to a boil. Add the meat, cover, and simmer on low heat for 45 minutes. Season with salt and pepper and let cool in the broth.

2. 2.

   Wash the lemon hot. Slice half into rounds and juice the other half. Wash the eggplant, clean it, slice lengthwise into 1 cm thick rounds, then cut into strips. Wash the spring onions, clean them, and quarter lengthwise.

3. 3.

   In a pot bring water to a height of 2 cm with lemon slices and salt to a boil. Cook the eggplant sticks and spring onion strips covered for 2-3 minutes, then drain. Slice the meat thinly. Peel the garlic and finely mince it. Drain the sun-dried tomatoes and cut into strips. Wash the ripe tomato and dice very small.

4. 4.

   Mix veal with sun-dried tomatoes, eggplant, garlic, onions, 3 tbsp meat broth, lemon juice and oil; season with salt and pepper.

5. 5.

   Wash arugula, shake dry and spread on a plate. Distribute the salad over it, sprinkle with diced tomato and serve.