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.