Step 1

Combine ras el hanout with 1 tablespoon oil and coat beef. Marinate for 30 minutes.

Step 2

Preheat oven to 200°C. Heat remaining 1 tablespoon oil in a large ovenproof frypan over medium-high heat. Season beef, then cook for 2-3 minutes each side until browned. Transfer frypan to the oven and roast beef for 20 minutes for medium-rare. Rest, loosely covered, for 10 minutes, then slice.

Step 3

Meanwhile, heat 5mm oil in a frypan over medium-high heat. In 2 batches, cook eggplant, stirring, for 10-12 minutes until golden and tender. Drain on paper towel and cool slightly. Season.

Step 4

Combine vinegar and garlic in a bowl and season. Toss with the eggplant, tomato and mint, then serve with beef.