Smashing Aubergine Steaks

You won’t miss meat for a second with this hearty veg dish! Chunky aubergine fillets, marinated in smoked paprika and slow-cooked until tender. Smashed baby potatoes, roasted until golden and crispy-edged. Dazzling toppings of whipped chevin and cream, rocket pesto, and sun-dried tomatoes.

Smashing Aubergine Steaks

with sun-dried-tomatoes, chevin & smashed baby potatoes

4.9

30 reviews

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Smashing Aubergine Steaks

  1. PARBOIL THE POTATOES

    Set the goat’s cheese aside to come to room temperature. Preheat the oven to 200°C. Place the rinsed Baby Potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20 minutes until easily pierced with a fork but still firm.

  2. MARINATE THE Aubergine

    Slice the rinsed Aubergine lengthways into steaks of 2-3cm thick and place in a dish. Coat in oil and the Smoked Paprika to taste. (We do recommend using all of the paprika in this dish!) Set aside to marinate for at least 10 minutes.

  3. GET THE SPUDS GOLDEN

    Place the parboiled potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin but keeping them in one piece. Sprinkle over the thyme leaves, drizzle over some oil, and season. Roast in the hot oven for 15-20 minutes until crispy and golden.

  4. GRILL THOSE Aubergine FILLETS

    Place a pan that has a lid over a low-medium heat and add a drizzle of oil. When hot, fry the marinated Aubergine fillets on one side for 6-8 minutes with the lid on. Flip the fillets, replace the lid, and fry the other side for another 6-8 minutes. On completion, both sides should be gorgeously charred and the flesh should be cooked through and soft. Remove the pan from the heat and season to taste.

  5. WHIP IT REAL GOOD!

    Just before serving, place the goat’s cheese and the cream in a bowl. Using a whisk or fork, beat for 2-3 minutes until fluffy and aerated. Toss the rinsed Salad Leaves with a drizzle of oil and some seasoning.

  6. A NIGHTTIME NIGHTSHADE DELIGHT!

    Plate up some delicious, golden potatoes and dressed leaves alongside the juicy Aubergine fillets. Dollop over the goat’s cheese crème and rocket pesto. Finish off with flecks of the chopped Sun-Dried Tomatoes and drizzles of the reserved oil. Buon appetito!

Download the Recipe

  1. PARBOIL THE POTATOES

    Set the goat’s cheese aside to come to room temperature. Preheat the oven to 200°C. Place the rinsed Baby Potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20 minutes until easily pierced with a fork but still firm.

  2. MARINATE THE Aubergine

    Slice the rinsed Aubergine lengthways into steaks of 2-3cm thick and place in a dish. Coat in oil and the Smoked Paprika to taste. (We do recommend using all of the paprika in this dish!) Set aside to marinate for at least 10 minutes.

  3. GET THE SPUDS GOLDEN

    Place the parboiled potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin but keeping them in one piece. Sprinkle over the thyme leaves, drizzle over some oil, and season. Roast in the hot oven for 15-20 minutes until crispy and golden.

  4. GRILL THOSE Aubergine FILLETS

    Place a pan that has a lid over a low-medium heat and add a drizzle of oil. When hot, fry the marinated Aubergine fillets on one side for 6-8 minutes with the lid on. Flip the fillets, replace the lid, and fry the other side for another 6-8 minutes. On completion, both sides should be gorgeously charred and the flesh should be cooked through and soft. Remove the pan from the heat and season to taste.

  5. WHIP IT REAL GOOD!

    Just before serving, place the goat’s cheese and the cream in a bowl. Using a whisk or fork, beat for 2-3 minutes until fluffy and aerated. Toss the rinsed Salad Leaves with a drizzle of oil and some seasoning.

  6. A NIGHTTIME NIGHTSHADE DELIGHT!

    Plate up some delicious, golden potatoes and dressed leaves alongside the juicy Aubergine fillets. Dollop over the goat’s cheese crème and rocket pesto. Finish off with flecks of the chopped Sun-Dried Tomatoes and drizzles of the reserved oil. Buon appetito!

Download the Recipe

  1. PARBOIL THE POTATOES

    Set the goat’s cheese aside to come to room temperature. Preheat the oven to 200°C. Place the rinsed Baby Potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20 minutes until easily pierced with a fork but still firm.

  2. MARINATE THE Aubergine

    Slice the rinsed Aubergine lengthways into steaks of 2-3cm thick and place in a dish. Coat in oil and the Smoked Paprika to taste. (We do recommend using all of the paprika in this dish!) Set aside to marinate for at least 10 minutes.

  3. GET THE SPUDS GOLDEN

    Place the parboiled potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin but keeping them in one piece. Sprinkle over the thyme leaves, drizzle over some oil, and season. Roast in the hot oven for 15-20 minutes until crispy and golden.

  4. GRILL THOSE Aubergine FILLETS

    Place a pan that has a lid over a low-medium heat and add a drizzle of oil. When hot, fry the marinated Aubergine fillets on one side for 6-8 minutes with the lid on. Flip the fillets, replace the lid, and fry the other side for another 6-8 minutes. On completion, both sides should be gorgeously charred and the flesh should be cooked through and soft. Remove the pan from the heat and season to taste.

  5. WHIP IT REAL GOOD!

    Just before serving, place the goat’s cheese and the cream in a bowl. Using a whisk or fork, beat for 2-3 minutes until fluffy and aerated. Toss the rinsed Salad Leaves with a drizzle of oil and some seasoning.

  6. A NIGHTTIME NIGHTSHADE DELIGHT!

    Plate up some delicious, golden potatoes and dressed leaves alongside the juicy Aubergine fillets. Dollop over the goat’s cheese crème and rocket pesto. Finish off with flecks of the chopped Sun-Dried Tomatoes and drizzles of the reserved oil. Buon appetito!

Download the Recipe

  1. PARBOIL THE POTATOES

    Set the goat’s cheese aside to come to room temperature. Preheat the oven to 200°C. Place the rinsed Baby Potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20 minutes until easily pierced with a fork but still firm.

  2. MARINATE THE Aubergine

    Slice the rinsed Aubergine lengthways into steaks of 2-3cm thick and place in a dish. Coat in oil and the Smoked Paprika to taste. (We do recommend using all of the paprika in this dish!) Set aside to marinate for at least 10 minutes.

  3. GET THE SPUDS GOLDEN

    Place the parboiled potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin but keeping them in one piece. Sprinkle over the thyme leaves, drizzle over some oil, and season. Roast in the hot oven for 15-20 minutes until crispy and golden.

  4. GRILL THOSE Aubergine FILLETS

    Place a large pan that has a lid over a low-medium heat and add a drizzle of oil. (Use two pans if necessary.) When hot, fry the marinated Aubergine fillets on one side for 6-8 minutes with the lid on. Flip the fillets, replace the lid, and fry the other side for another 6-8 minutes. On completion, both sides should be gorgeously charred and the flesh should be cooked through and soft. Remove the pan from the heat and season to taste.

  5. WHIP IT REAL GOOD!

    Just before serving, place the goat’s cheese and the cream in a bowl. Using a whisk or fork, beat for 2-3 minutes until fluffy and aerated. Toss the rinsed Salad Leaves with a drizzle of oil and some seasoning.

  6. A NIGHTTIME NIGHTSHADE DELIGHT!

    Plate up some delicious, golden potatoes and dressed leaves alongside the juicy Aubergine fillets. Dollop over the goat’s cheese crème and rocket pesto. Finish off with flecks of the chopped Sun-Dried Tomatoes and drizzles of the reserved oil. Buon appetito!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Smashing Aubergine Steaks?

The preparation time for Smashing Aubergine Steaks with sun-dried-tomatoes, chevin & smashed baby potatoes is between 20 and 30 minutes.

What is the total time required to make Smashing Aubergine Steaks with sun-dried-tomatoes, chevin & smashed baby potatoes?

The total time required to make Smashing Aubergine Steaks with sun-dried-tomatoes, chevin & smashed baby potatoes is between 40 and 50 minutes.

How many servings does Smashing Aubergine Steaks provide?

4 servings

What are the main ingredients in Smashing Aubergine Steaks?

Aubergine, Baby Potatoes, Chevin Goats Cheese, Fresh Cream, Fresh Thyme, Pesto Princess Rocket Pesto, Salad Leaves, Smoked Paprika, Sun-Dried Tomatoes

What is the nutritional information of Smashing Aubergine Steaks?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Smashing Aubergine Steaks?

MARINATE THE AUBERGINE: Slice the rinsed aubergine lengthways into steaks of 2-3cm thick and place in a dish. Coat in oil and the smoked paprika to taste. (We do recommend using all of the paprika in this dish!) Set aside to marinate for at least 10 minutes. GET THE SPUDS GOLDEN: Place the parboiled potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin but keeping them in one piece. Sprinkle over the thyme leaves, drizzle over some oil, and season. Roast in the hot oven for 15-20 minutes until crispy and golden. GRILL THOSE AUBERGINE FILLETS: Place a pan that has a lid over a low-medium heat and add a drizzle of oil. When hot, fry the marinated aubergine fillets on one side for 6-8 minutes with the lid on. Flip the fillets, replace the lid, and fry the other side for another 6-8 minutes. On completion, both sides should be gorgeously charred and the flesh should be cooked through and soft. Remove the pan from the heat and season to taste. WHIP IT REAL GOOD!: Just before serving, place the goat’s cheese and the cream in a bowl. Using a whisk or fork, beat for 2-3 minutes until fluffy and aerated. Toss the rinsed salad leaves with a drizzle of oil and some seasoning. A NIGHTTIME NIGHTSHADE DELIGHT!: Plate up some delicious, golden potatoes and dressed leaves alongside the juicy aubergine fillets. Dollop over the goat’s cheese crème and rocket pesto. Finish off with flecks of the chopped sun-dried tomatoes and drizzles of the reserved oil. Buon appetito! PARBOIL THE POTATOES: Set the goat’s cheese aside to come to room temperature. Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20 minutes until easily pierced with a fork but still firm.

What should be prepared from my kitchen to make Smashing Aubergine Steaks?

Aubergine, Baby Potatoes, Chevin Goats Cheese, Fresh Cream, Fresh Thyme, Pesto Princess Rocket Pesto, Salad Leaves, Smoked Paprika, Sun-Dried Tomatoes

How many calories does Smashing Aubergine Steaks have?

calories

How much fat content does Smashing Aubergine Steaks have?

grams

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