Aubergine steak

Ready in 25 minutes

2 aubergines

For the marinade:

2 tbsp harissa paste
4 tbsp olive oil
1 tbsp honey
2 garlic cloves, crushed
6 tbsp finely chopped coriander

1 Combine the marinade ingredients and season well. Set to one side. Cut the aubergines lengthways into thick steaks and score the flesh. Place in a non-metallic dish and spoon the marinade over. Rub into the slashes and set aside for 15 minutes.

2 Cook the steaks over a medium barbecue, turning frequently until tender and lightly charred. This should take around 20 minutes. Serve with couscous, salad, pomegranate seeds and a tahini dressing (see Catherine’s Kitchen, page 68).

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