Preparation: 45 minutes | Cooking: 15 minutes | Serves: 4
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- 4 scotch fillet steaks, trimmed
- 1 tbsp olive oil
- 1 large eggplant
- 1 punnet grape tomatoes, halved
- 1 Lebanese cucumber, diced
- ¼ cup flat-leaf parsley, leaves picked
- 1 tbsp lemon juice
- 1 tbsp caramelised balsamic vinegar
- 1 pomegranate, seeds removed
- Brush steak with oil and bring to room temperature.
- Cut a few slits in the eggplant and place directly over a gas flame using tongs (see tip if you don’t have a gas flame). Cook for 10 minutes, rotating every few minutes as the skin chars and the eggplant softens. Remove to a tray and slice in half length-ways. Scoop flesh into a sieve set over a bowl and allow to drain for 20 minutes.
- Preheat a barbecue or grill to very hot, season steak with salt and pepper and cook for 2-3 minutes per side for medium, then allow to rest.
- Finely chop the drained eggplant until it becomes slightly mushy and then place in a bowl with balsamic vinegar and lemon juice, stirring until combined. Gently fold through tomato, cucumber, parsley and half the pomegranate seeds. Season with salt and pepper. Serve with remaining pomegranate seeds on top.
- If you don’t have a gas flame, you can roast your eggplant in the oven. Simply halve it length-ways, drizzle with oil and roast until very tender.
- To remove pomegranate seeds, start by cutting the pomegranate in half. Then, gently break off pieces of pomegranate and ease the seeds out.
- Try roasting a whole scotch fillet and carve to serve. Brown the roast in a pan then transfer to the oven at 160C for 1 hour or until it reads 60-65C on a meat thermometer.