Easter recipes

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15 minutes

Butternut recipes

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Oven-poached whole chicken and vegetables with celery lemon salsa

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Mushroom recipes

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Brinjal recipes

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Fruity dessert

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Ostrich recipes

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Beetroot recipes

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

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Brinjal recipes

Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks

45 minutes

Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

4 coloured brinjals (1 of each colour)
4 T olive oil
sea salt flakes, 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

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.

Discover more steak recipes here.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Traditional homemade hot cross buns

Butternut salad with Peppadew dressing

Oven-poached whole chicken and vegetables with celery lemon salsa

Mushrooms with roasted garlic cream and herb-buttered toast

Marinated grilled baby brinjals

Roast figs in vanilla syrup with yoghurt mascarpone and salted pistachio sugar shards

Spicy hot toddy

Pappardelle with duck ragu and green beans in a brown butter sauce

Grilled butternut salad

Ostrich fillet bombs

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks

Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks

Ingredients

Method