4.5
(2)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Line 2 baking trays with baking paper. Place eggplant on prepared trays. Combine harissa, 2 tbs oil and a third of the garlic in a small bowl. Brush over eggplant. Season.
Step 2
Preheat a chargrill pan or barbecue grill on mediumhigh. Cook the eggplant, turning, for 5-6 minutes or until charred and tender. Transfer to a plate. Cover with foil to keep warm.
Step 3
Meanwhile, heat 1 tbs oil in a saucepan over medium-low heat. Add the remaining garlic and the rind from 1 lemon. Stir for 30 seconds. Add the beans and juice of 1 lemon. Cook, stirring and slightly crushing the beans with a wooden spoon, for 2-3 minutes, until warmed through. Season. Mash until almost smooth.
Step 4
Combine the currants, onion, sugar and remaining 1 tbs oil and lemon juice in a bowl. Season. Set aside for 5 minutes to develop the flavours. Combine the eggplant, parsley and currant mixture in a large bowl. Toss to combine.
Step 5
Spray steaks with oil and season. Chargrill, turning, for 6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 4 minutes to rest. Slice the steaks. Serve with the white bean mash and eggplant salad.
Your folders
taste.com.au
4.7
(49)
10 minutes
Your folders
recipecommunity.com.au
Your folders
foodtalkdaily.com
40 minutes
Your folders
food52.com
4.5
(2)
30 minutes
Your folders
thefirstmess.com
4.9
(8)
15 minutes
Your folders
taste.com.au
10 minutes
Your folders
recipesbyclare.com
3.2
(277)
25 minutes
Your folders
womansday.com
3.0
(1)
Your folders
bonappetit.com
4.8
(25)
Your folders
myrecipes.com
Your folders
taste.com.au
3.5
(2)
Your folders
delicious.com.au
30 minutes
Your folders
epicurious.com
5.0
(2)
Your folders
delicious.com.au
10 minutes
Your folders
taste.com.au
4.6
(3)
10 minutes
Your folders
taste.com.au
10 minutes
Your folders
taste.com.au
5.0
(1)
30 minutes
Your folders
sprinklesandsprouts.com
5.0
(1)
30 minutes
Your folders
globalbakes.com
40 minutes