Barbecued steaks with baba ghanoush and tomato salad
The best baba ghanoush recipe you'll stumble across
Serves
4 - 6
Prep Time
40 mins
Cook Time
20 mins
The perfect recipe for a BBQ with friends and family. Simply cook the steaks, prep all the elements and allow everyone to assemble themselves. Wait until you try the smoky Baba Ghanoush... a definite winner!
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ShareIngredients
4 Quality Mark beef scotch filletsi
1 eggplant
1 garlic clove
crushed2 Tbsp finely chopped parsley
2 Tbsp tahinii
A pinch of ground cumin
1-2 tablespoons lemon juice
2 Tbsp olive oil
200g cherry tomatoes
halved1 cup chopped mint leaves
1 Tbsp white wine vinegar
3 Tbsp olive oil
4 pita bread
lettuce
1/4 cup basil pesto
a few mint leaves
to garnish
Method
Preheat barbecue grill.
Roast eggplant over barbecue grill or open flame, turning regularly, until it starts to collapse and the skin is quite black, about 15 minutes.
Set aside to cool.
Remove every bit of skin and discard, then very quickly rinse eggplant under cold water.
Press flesh with the back of a spoon or potato masher to remove excess liquid, or place in a colander to drain.
Chop flesh and place in a bowl with garlic, parsley, tahini and cumin and stir to combine.
Stir in lemon juice and oil.
Heat a barbecue until hot.
Rub beef steaks with a little oil, season and place on the barbecue with a space between each.
Barbecue for 3 minutes on each side for medium-rare steaks.
Remove steaks to a warm plate and cover loosely with foil and leave to rest for 5 minutes.
Season as required.
In a bowl, combine tomatoes and mint.
Drizzle over vinegar and oil and season to taste.
Plate steaks with pita bread, baba ghanoush, cos lettuce leaves and tomato salad.
Top with a little basil pesto.
Nutrition Information per Serving (338g)
This nutrition analysis is based on 6 serves.
