Ingredients
EGGPLANTS- 2 large eggplants, halved lengthways
- 2 tablespoons olive oil + 1 teaspoon
- 1 teaspoon butter
- 2/3 cup/100g almonds
- 2 teaspoons sumac
- ½ teaspoon sea salt
HUMMUS
- 1 x tin chickpeas, rinsed, drained
- ¼ cup olive oil
- 2 cloves garlic
- ½ teaspoon cumin
- 1 ½ teaspoons sea salt
- ¼ cup tahini
- ¼ cup lemon juice + zest of 1 lemon
STEAK
- 1.5kg Green Meadows Angus Sirloin Steak
- Mint leaves to serve
Method:
Score the eggplants in a cross-hatch pattern then rub with the 2 tablespoons of olive oil and season with sea salt. Put onto a lined baking tray and roast for 45 minutes to 1 hour until soft and collapsing. Remove from the oven and slice into thirds.Put the 1 teaspoon of olive oil and the butter into a heavy-bottomed frying pan, add in the almonds then roast until golden brown and crunchy. Sprinkle over the sumac and the sea salt and mix well. Once cool, chop roughly and set aside.
Put the ingredients for the hummus into a food processor and process until smooth adding a bit of water (roughly ¼ cup) until smooth and creamy. Spread the hummus out across the bottom of a serving platter, arrange the eggplant on top then scatter with the almonds and the mint.
Heat a BBQ.
Rub the sirloin steaks with olive oil and season generously with sea salt and freshly ground black pepper. Cook to your liking then slice in two on the diagonal and arrange on a serving platter.
Serve with the eggplant and a green salad dotted with cherry tomatoes.
