Photo of Aubergine steaks with chimichurri & spiced sweet potato wedges by WW

Aubergine steaks with chimichurri & spiced sweet potato wedges

Points® value
Total Time
50 min
15 min
35 min
Griddling thick slices of aubergine gives them a smoky, savoury flavour, making it a great choice for a vegan steak dish


Sweet potato, raw

4 medium, cut into wedges

Olive Oil

2 tablespoon(s)

Cayenne Pepper

¼ teaspoon(s), level


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


1 medium, finely diced


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


  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.


Try cauliflower or broccoli – they make great vegetable steaks, too