You won’t miss meat with this hearty veg dish! Chunky aubergine fillets, marinated in smoked paprika and slow-cooked with smashed, golden-roasted baby potatoes. Dazzling toppings of whipped chevin and cream, rocket pesto, and sun-dried tomatoes.
Smashing Aubergine Steaks
Smashing Aubergine Steaks
with sun-dried-tomatoes, chevin & smashed baby potatoes
Hands on Time: 15 - 20 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Aubergine
- Baby Potatoes
- Chevin Goats Cheese
- Fresh Cream
- Fresh Thyme
- Pesto Princess Rocket Pesto
- Salad Leaves
- Smoked Paprika
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
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, reduce the heat, and simmer for 20 minutes. The potatoes should be easily pierced with a fork, but still firm, when done.
MARINATE THE AUBERGINE
Slice the rinsed aubergine lengthways into 2-3cm thick steaks and place in a shallow dish. Coat in oil and the smoked paprika to taste. (We 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 still 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 with a drizzle of oil. When hot, fry the marinated aubergine fillets on one side for 3-5 minutes with the lid on. Flip the fillets, replace the lid, and fry for another 3-5 minutes. On completion, both sides should be gorgeously charred and the flesh should be cooked through. Remove from the heat and season to taste.
WHIP IT REAL GOOD!
Toss the rinsed salad leaves with a drizzle of oil and some seasoning. 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.
A NIGHTTIME NIGHTSHADE DELIGHT!
Plate up the 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. Buon appetito!
Chevin Goat's Cheese - 25g
Baby Potatoes - 200g
Aubergine - 250g
Smoked Paprika - 5ml
Fresh Thyme - 3g
Salad Leaves - 20g
Fresh Cream - 40ml
Pesto Princess Rocket Pesto - 30ml
Sun-dried Tomatoes - 20g
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, reduce the heat, and simmer for 20 minutes. The potatoes should be easily pierced with a fork, but still firm, when done.
MARINATE THE AUBERGINE
Slice the rinsed aubergine lengthways into 2-3cm thick steaks and place in a shallow dish. Coat in oil and the smoked paprika to taste. (We 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 still 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 with a drizzle of oil. When hot, fry the marinated aubergine fillets on one side for 3-5 minutes with the lid on. Flip the fillets, replace the lid, and fry for another 3-5 minutes. On completion, both sides should be gorgeously charred and the flesh should be cooked through. Remove from the heat and season to taste.
WHIP IT REAL GOOD!
Toss the rinsed salad leaves with a drizzle of oil and some seasoning. 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.
A NIGHTTIME NIGHTSHADE DELIGHT!
Plate up the 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. Buon appetito!
Chevin Goat's Cheese - 50g
Baby Potatoes - 400g
Aubergine - 500g
Smoked Paprika - 10ml
Fresh Thyme - 5g
Salad Leaves - 40g
Fresh Cream - 80ml
Pesto Princess Rocket Pesto - 60ml
Sun-dried Tomatoes - 40g
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, reduce the heat, and simmer for 20 minutes. The potatoes should be easily pierced with a fork, but still firm, when done.
MARINATE THE AUBERGINE
Slice the rinsed aubergine lengthways into 2-3cm thick steaks and place in a shallow dish. Coat in oil and the smoked paprika to taste. (We 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 still keeping them in one piece. Sprinkle over the thyme leaves, drizzle over some oil, and season. Roast in the hot oven for 20-25 minutes until crispy and golden.
GRILL THOSE AUBERGINE FILLETS
Place a pan, that has a lid, over a low-medium heat with a drizzle of oil. When hot, fry the marinated aubergine fillets on one side for 3-5 minutes with the lid on. Flip the fillets, replace the lid, and fry for another 3-5 minutes. On completion, both sides should be gorgeously charred and the flesh should be cooked through. Remove from the heat and season to taste.
WHIP IT REAL GOOD!
Toss the rinsed salad leaves with a drizzle of oil and some seasoning. 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.
A NIGHTTIME NIGHTSHADE DELIGHT!
Plate up the 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. Buon appetito!
Chevin Goat's Cheese - 75g
Baby Potatoes - 600g
Aubergine - 750g
Smoked Paprika - 15ml
Fresh Thyme - 8g
Salad Leaves - 60g
Fresh Cream - 120ml
Pesto Princess Rocket Pesto - 90ml
Sun-dried Tomatoes - 60g
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, reduce the heat, and simmer for 20 minutes. The potatoes should be easily pierced with a fork, but still firm, when done.
MARINATE THE AUBERGINE
Slice the rinsed aubergine lengthways into 2-3cm thick steaks and place in a shallow dish. Coat in oil and the smoked paprika to taste. (We 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 still keeping them in one piece. Sprinkle over the thyme leaves, drizzle over some oil, and season. Roast in the hot oven for 20-25 minutes until crispy and golden.
GRILL THOSE AUBERGINE FILLETS
Place a pan, that has a lid, over a low-medium heat with a drizzle of oil. When hot, fry the marinated aubergine fillets on one side for 3-5 minutes with the lid on. Flip the fillets, replace the lid, and fry for another 3-5 minutes. On completion, both sides should be gorgeously charred and the flesh should be cooked through. Remove from the heat and season to taste.
WHIP IT REAL GOOD!
Toss the rinsed salad leaves with a drizzle of oil and some seasoning. 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.
A NIGHTTIME NIGHTSHADE DELIGHT!
Plate up the 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. Buon appetito!
Chevin Goat's Cheese - 100g
Baby Potatoes - 800g
Aubergine - 1
Smoked Paprika - 20ml
Fresh Thyme - 10g
Salad Leaves - 80g
Fresh Cream - 160ml
Pesto Princess Rocket Pesto - 120ml
Sun-dried Tomatoes - 80g
Woolies Products in this dish
