Skip to main contentSkip to footer
Join now
Join now
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Aubergine steaks with chimichurri & spiced sweet potato wedges by WW

Aubergine steaks with chimichurri & spiced sweet potato wedges

9
9
5
SmartPoints® value per serving
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(es), raw

4 medium, cut into wedges

Olive Oil

2 tablespoons

Cayenne Pepper

¼ teaspoons, 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 tablespoons

Lemon Juice, Fresh

1 tablespoons

Vinegar, All Types

1 tablespoons

Chilli flakes

1 teaspoons, level

Oregano, Dried

1 teaspoons, 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.

Notes

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

You might like