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:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.