Ingredients

Method

• 4 coloured brinjals (1 of each colour)
• 4 T olive oil
• sea salt, to taste
• Black pepper, to taste
• 2 T parsley, roughly chopped
• 1 lemon, juiced
• 4 x 150 g portions of beef fillet steaks
• 2 T sunflower oil
• 5 cm ginger 1 piece
• 4 garlic cloves, thinly sliced
For the peanut tahini
• 150 g roast peanuts
• 125 ml sunflower oil
• sea salt, to taste

Method

Ingredients

Preheat the oven to 180°C and heat a griddle pan over a high heat.

Slice the brinjals into 1 cm-thick slices, place on a baking sheet and brush with olive oil.

Place the brinjals on the griddle pan and grill for 3 minutes, then turn and cook the other side.

Place the grilled brinjals on a baking tray, season to taste and sprinkle over the parsley and lemon juice. Bake for 20 minutes.

Preheat the griddle pan once more. Season the steaks and grill, turning once only. Once the steaks are cooked, wrap in tinfoil and rest for 10 minutes.

To make the fried garlic and ginger, heat the sunflower oil in a pan over a medium heat. Thinly slice the ginger into thin matchsticks.

Fry in the oil for 30 seconds or until crisp. Do the same with the garlic.

To make the peanut tahini, place the peanuts, oil and salt in a food processor and blend at a high speed. The longer you blend the paste, the smoother it will be.

Slice the steak and serve with the grilled brinjals, garnished with the fried ginger and garlic.

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