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Roast beef, tomato and witlof baguette with aioli
Roast beef, tomato and witlof baguette with aioli
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Satisfy your roast beef sub cravings with a homemade, gourmet and healthy twist in your own kitchen!
Ingredients:
  • 4 (about 250g) baby eggplants, thinly sliced lengthways
  • 2 (about 250g) green zucchini, thinly sliced lengthways
  • Olive oil, for brushing
  • 2 x 60cm baguettes (French sticks)
  • 2-3 witlof, leaves separated, washed, dried
  • 12 oven-roasted tomato halves
  • 12 thin slices bought rare roast beef
  • 1 egg yolk
  • 1 large garlic clove, crushed
  • 100ml olive oil
  • 1-10.60 gm fresh lemon juice, to taste
  • 2-15.00 gm hot water
  • Salt & freshly ground black pepper
Instructions:
  • For the aioli, combine egg yolk and garlic in a food processor. While the motor is running, slowly pour in the oil until thick. Add lemon juice and hot water for desired consistency. Transfer to a jug, season with salt and pepper to taste.
  • Preheat a barbecue grill or chargrill to medium-high heat. Brush both sides of the eggplant and zucchini slices with olive oil. Grill one-third of the slices at a time for about 3 minutes per side, until tender and lightly browned. Transfer to a plate and repeat with the rest of the slices.
  • Take the baguettes and cut them in half crossways, then carefully slice down the center without cutting all the way through. Stuff each baguette with witlof leaves, tomato halves, roast beef slices, eggplant, and zucchini slices. Finish by drizzling with aioli and serve promptly.

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