Grilled rib eye with salad, roasted aubergine and hummus - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Veal loin, frozen (entrecôte) 1.0 kg
• Intense olive oil 0.025 l
• Table salt 2.5 g
• Mesclun lettuce mix 150.0 g
• Salad tomato 0.25 kg
• Hummus 5.0 ud
• Bread 100.0 g
• Vinaigrette sauce 0.025 l
• Roasted aubergine 5.0 ud
• Garbanzos cocidos en conserva 0.25 kg
• Extra virgin olive oil 0.025 l
• Sweet paprika 0.5 g
• Lemon 0.05 kg
• Tahini past 0.005 kg
• Cumin 0.25 g
• Table salt 0.005 g
• Olive oil 0.02 l
• Vinegar 0.005 l
• Table salt 3.333 g
• Small aubergine 0.75 kg
• Coarse salt 0.005 kg
• Intense olive oil 0.05 l
• Garlic, bulb 1.0 ud
• Dried chilli pepper 0.5 g