Aubergine steaks with chimichurri & spiced sweet potato wedges
5
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Griddling thick slices of aubergine gives them a smoky, savoury flavour, making it a great choice for a vegan steak dish
Ingredients
Sweet potato, raw
4 medium, cut into wedges
Olive Oil
2 tablespoon(s)
Cayenne Pepper
¼ teaspoon(s), level
Aubergine
4 medium, cut lengthways into 1.5cm slices (you should have about 8 slices – save the outer slices to use in another dish)
Parsley, fresh
40 g, leaves, finely chopped
Shallots
1 medium, finely diced
Garlic
3 clove(s), finely diced
Olive Oil
2 tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Vinegar, All Types
1 tablespoon(s)
Chilli flakes
1 teaspoon(s), level
Oregano, Dried
1 teaspoon(s), level
Instructions
1
Preheat the oven to 200°C, 180°C fan, gas mark 6. Put the sweet potato wedges on a large baking tray lined with baking paper. Toss with 1 tbsp of the oil and the cayenne pepper. Season well with salt and freshly ground pepper. Roast for 35 minutes or until golden.
2
Meanwhile, place a griddle pan over a medium-high heat. Rub 4 of the aubergine slices with 1 tbsp of the oil and season well. Griddle for 3 minutes on each side until well marked with griddle lines, then turn and cook for a further 2 minutes on each side until tender and evenly charred. Remove the aubergine to a plate and cover to keep warm. Repeat with the remaining slices.
3
To make the chimichurri sauce, in a small bowl, whisk together the parsley, shallot, garlic, 2 tbsp olive oil, lemon juice, red wine vinegar, chilli flakes and oregano with 1 tbsp water. Season to taste. Serve the griddled aubergine steaks drizzled with the chimichurri sauce, with the sweet potato wedges on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.