Recipe Eggplant Steak with Caper Dressing
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Super quick
Main meals
Leave it to the roasted eggplant and briney capers to take your tastebuds to “absolute Flavour Town,” as Simon called it. (We’re quite certain this town lies somewhere in the Mediterranean!)
You will need
Serves 1
- 1 eggplant
- 20 ml olive oil
For the caper dressing:
- 50 grams capers in olive oil
- 1 lemon, juice only
- 1/2 bunch dill, roughly diced
- 100 ml olive oil
Rocket salad:
- Rocket
- Lemon juice
- Olive oil
Recipe: Simon Toohey
Directions
-
Step 1
Place the eggplant directly over the stove flame and cook until blistered. Place in a bowl with the lid on to steam, then peel off the skin and leave to cool.
-
Step 2
In a pan on medium-low heat, add in the drained oil from the capers to heat, then place in your eggplant with some salt, and fry on both sides until golden brown. This should take around 5-10 minutes.
-
Step 3
In the meantime, roughly chop the capers and place them in a bowl with lemon juice, dill and olive oil. Season with salt and mix through.
-
Step 4
In a separate bowl, combine all ingredients for the rocket salad and mix well.
-
Step 5
Transfer your eggplant to a serving plate, topping with the caper dressing and serve with a side of rocket salad.
Recipe: Simon Toohey
