- 4 T olive oil
- 6 baby brinjals, halved
- 500 g free-range rump steak, cubed
- 1 T dried chilli flakes, crushed
- Sea salt and freshly ground black pepper
- 1 cup sunflower oil
- 4 sweet potatoes, thinly sliced
- 1/4 cup chopped coriander, for serving
- For the chapatis:
- 280 g flour, plus extra for dusting
- ½ t salt
- 4 T butter, melted
- ½–1 cup lukewarm water
- 2 T sunflower oil
Place a pan over a medium to high heat. Add 2 T olive oil and, when hot, fry the brinjal until cooked through and charred. Remove from the pan.
Rub the steak cubes in the remaining olive oil and coat in the crushed chilli flakes before seasoning to taste. Add to the hot pan and sear for 5 to 10 minutes, or until cooked to your liking.
Meanwhile, heat the sunflower oil in a deep pan over a high heat and, when hot, shallow-fry the sweet potato slices until crisp on the outside, soft on the inside. Drain on kitchen paper and sprinkle with sea salt.
Serve the grilled brinjal and chilli-encrusted steak piled high on chapatis, with a good handful of sweet potato chips and a scattering of freshly chopped coriander.
To make the chapatis:
Add the flour and salt to a bowl. A little at a time, mix in the butter and a little water until the dough starts to come together.
Knead for a few minutes until slightly elastic and smooth. Set aside for 15 minutes, then section into small balls and roll out each into a small oval shape on a floured surface.
Add the sunflower oil to a hot pan and briefly fry the ovals of bread until browned on each side. Drain on kitchen paper.
Repeat with the remaining dough, adding more oil if necessary.