Steak Bruschetta with Eggplant and Tomato Salad
Photography by Manja Wachsmuth.
This eggplant salad is also delicious with other meats and sausages. To serve as a stand-alone salad, add a tin of cooked chickpeas.
Serves: 4
INGREDIENTS
4 x 150 gram sirloin steaks
sea salt and freshly ground pepper
olive oil
Salad
1 large eggplant, ends trimmed, diced 2 cm pieces
4 tablespoons olive oil
1 tablespoon red wine vinegar
2 cloves garlic, crushed
2 spring onions, thinly sliced
2 tablespoons chopped flat-leaf parsley
2 tablespoons capers
2 medium vine tomatoes, diced
To serve
4 pieces sourdough bread, grilled or toasted
mayonnaise
salad leaves
METHOD
Salad: Heat 2 tablespoons of the olive oil in a large sauté pan and add the eggplant. Season, cover and cook for 10 minutes or until the eggplant is golden and tender, stirring occasionally. Don’t add extra oil as the condensation from the lid will help the eggplant cook.
Whisk the remaining 2 tablespoons of oil, the vinegar and garlic in a bowl and season. Add the remaining ingredients then gently fold in the eggplant.
Steaks: Rub the steaks with a little oil and season both sides. Heat a sauté pan and when hot cook the steaks for 2-3 minutes each side or until cooked to your liking. Cooking time depends on the thickness of the steaks.
To serve: Spread a little mayonnaise on the grilled bread with a few salad leaves. Slice the steaks, place on the salad leaves and top with a spoonful of the salad.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!