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How to make Steak with harissa eggplant and cannellini mash

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 large (about 500g) eggplant, cut into 1cm-thick slices
  • 1 tablespoon harissa paste
  • 80ml (1/3 cup) extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1 1/2 lemons, rind finely grated, juiced
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 2 tablespoons dried currants
  • 1 small red onion, thinly sliced
  • Large pinch of raw sugar
  • 1 bunch fresh continental parsley, leaves picked
  • 700g beef scotch fillet or porterhouse steaks, trimmed

Method

  • Step 1 Line 2 baking trays with baking paper. Place eggplant on prepared trays. Combine harissa, 2 tbs oil and a third of the garlic in a small bowl. Brush over eggplant. Season.
  • Step 2 Preheat a chargrill pan or barbecue grill on mediumhigh. Cook the eggplant, turning, for 5-6 minutes or until charred and tender. Transfer to a plate. Cover with foil to keep warm.
  • Step 3 Meanwhile, heat 1 tbs oil in a saucepan over medium-low heat. Add the remaining garlic and the rind from 1 lemon. Stir for 30 seconds. Add the beans and juice of 1 lemon. Cook, stirring and slightly crushing the beans with a wooden spoon, for 2-3 minutes, until warmed through. Season. Mash until almost smooth.
  • Step 4 Combine the currants, onion, sugar and remaining 1 tbs oil and lemon juice in a bowl. Season. Set aside for 5 minutes to develop the flavours. Combine the eggplant, parsley and currant mixture in a large bowl. Toss to combine.
  • Step 5 Spray steaks with oil and season. Chargrill, turning, for 6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 4 minutes to rest. Slice the steaks. Serve with the white bean mash and eggplant salad.