Herb-crusted aubergine steaks with chunky romesco salsa

December 16, 2019
Herb-crusted aubergine steaks with chunky romesco salsa

Old as time itself, the aubergine has long been captivating curious cooks with its deep purple hues and ability to absorb the flavours of any dish. Widely considered a vegetable, this versatile ingredient is actually classified as a berry, although it leans more towards the savoury side when it comes to cooking. That’s why we’re using this regal perennial as the main attraction in this delicious dish.

Recipe and Styling by Claire Ferrandi

Photograph by Dylan Swart

Print Recipe

Herb-crusted aubergine steaks with chunky romesco salsa

Serves: 4 - 6
Total Time: 45 mins

Ingredients

  • AUBERGINE STEAKS

  • 200g Asian tempura flour, prepared according to packaging instructions (find at woolworths.co.za)
  • 1½ tsp medium curry powder
  • handful each finely chopped fresh chives, flatleaf parsley and dill
  • canola oil, to shallow-fry
  • 2 medium aubergines, cut into 1cm-thick “steaks”
  • salt, to taste

  • SALSA

  • 400g store-bought pickled roasted peppers, drained and roughly chopped
  • 100g sun-dried tomatoes in oil, drained and chopped
  • 50g roasted and salted almonds, roughly chopped
  • 60ml (¼ cup) olive oil
  • handful each chopped fresh basil and flat-leaf parsley + extra basil leaves, to garnish
  • salt and freshly ground black pepper, to taste

Instructions

1

For the aubergine steaks, combine the prepared Asian tempura flour, curry powder and finely chopped herbs in a medium bowl. Mix until a smooth batter forms.

2

Heat a 2cm layer of canola oil in a large, deep frying pan over medium heat. Once the oil is hot, briefly dip an aubergine slice into the batter, then place it in the pan with the hot oil and shallow-fry until golden brown, about 1 minute per side. Remove from pan and place on paper towel to absorb excess oil. Season with the salt, to taste. Repeat with the remaining batter and aubergine slices.

3

For the salsa, combine all of the ingredients in a small serving bowl.

4

Serve the aubergine steaks warm, topped with the romesco salsa. Garnish with the basil leaves.

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December 16, 2019 By
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