eCook Meal
Smashing Aubergine Steaks
with sun-dried-tomatoes, chevin & smashed baby potatoes
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
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 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.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R137.26
for 4 servings · R34.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Smoked Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Chevin Goat's Cheese needs 100 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 100% of packR62.99
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Sun-Dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Fresh Cream needs 160 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 8% of packR3.12
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Aubergine needs 1Macaroni 500 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Rocket Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Chevin Goats Cheese, Cream, Pesto Princess Rocket Pesto, Salad Leaves, Smoked Paprika, Thyme, Tomato
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?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Smashing Aubergine Steaks?
Aubergine, Baby Potato, Chevin Goats Cheese, Cream, Pesto Princess Rocket Pesto, Salad Leaves, Smoked Paprika, Thyme, Tomato
How many calories does Smashing Aubergine Steaks have?
calories
How much fat content does Smashing Aubergine Steaks have?
grams