On the table in: 30 minutes
Serves: 4
Origin: African inspired
Ingredients:
Nutritional Information
Per serving: 577 calories; 12g net carbs; 45g protein; 29g fat; 14g fibre
Instructions:
- Line 2 baking trays with baking paper. Place eggplant on prepared trays. Combine harissa, 2 tbs oil and a third of the garlic in a small bowl. Brush over eggplant. Season.
- Preheat a chargrill pan or barbecue grill on mediumhigh. Cook the eggplant, turning, for 5-6 minutes or until charred and tender. Transfer to a plate. Cover with foil to keep warm.
- Meanwhile, heat 1 tbs oil in a saucepan over medium-low heat. Add the remaining garlic and the rind from 1 lemon. Stir for 30 seconds. Add the beans and juice of 1 lemon. Cook, stirring and slightly crushing the beans with a wooden spoon, for 2-3 minutes, until warmed through. Season. Mash until almost smooth.
- Combine the currants, onion, sugar and remaining 1 tbs oil and lemon juice in a bowl. Season. Set aside for 5 minutes to develop the flavours. Combine the eggplant, parsley and currant mixture in a large bowl. Toss to combine.
- Spray steaks with oil and season. Chargrill, turning, for 6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 4 minutes to rest. Slice the steaks. Serve with the white bean mash and eggplant salad.
Chef’s suggestions:
We would like to acknowledge that this recipe was sourced from taste.com.au on 3 February 2020.
Author: Katrina Woodman Image credit: Jeremy Simons Publication: Taste Magazine
https://www.taste.com.au/recipes/steak-harissa-eggplant-cannellini-mash/46PJZ0HX?r=healthy&h=Healthy