Steak Bruschetta with Eggplant and Tomato Salad

, from Issue #53. September, 2015
Photography by Manja Wachsmuth.
Steak Bruschetta with Eggplant and Tomato Salad

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


4 x 150 gram sirloin steaks
sea salt and freshly ground pepper
olive oil

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
salad leaves


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.