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Make your eggplant pickle in advance, or swap it out for a pickle or chutney you have on-hand, makes this a very easy meal to put together in no time. It's also just the thing to eat after unpacking the car and settling into your holiday.
Ingredients
2 Tbsp | Olive oil |
4 | Fillet steaks, 150g scotch fillet steaks, each about 2.5cm thick. (Main) |
1 loaf | Sourdough bread, cut into 8 thick slices |
8 Tbsp | Mayonnaise |
8 | Lettuce leaves, washed and dried |
Eggplant pickle
1 | Eggplant, medium |
½ cup | Extra virgin olive oil |
3 | Garlic cloves, finely chopped |
¼ cup | Chopped fresh herbs, such as thyme, sweet marjoram, parsley or basil |
1 ½ Tbsp | Balsamic vinegar, use up to 2 Tbsp |
1 | Red chilli, deseeded, finely chopped (optional) |
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Directions
- Rub half the olive oil into the steaks and season well with salt and freshly ground black pepper.
- Heat a large frying pan or barbecue grill over a high heat. Cook the steaks for 4-5 minutes, turning once. Remove steaks to a plate, loosely cover and leave to rest for 5 minutes.
- Brush remaining olive oil over the bread slices and chargrill on the barbecue, or you could toast the bread slices or pan-fry until lightly golden and slightly crispy on both sides.
- To assemble, spread the toasted bread slices with mayonnaise. Top 4 bread slices with lettuce, the cooked steaks, eggplant pickle and top with the remaining bread slices.
Eggplant pickle
- Heat a chargrill pan or your barbecue to a medium-high heat.
- Cut the eggplant into 1cm thick slices, then cut the slice in half. Brush slices with about ¼ cup of the measured oil.
- Grill eggplant slices until soft, for about 5 minutes, turning once. Transfer to a bowl and allow to cool a little.
- Scatter over the garlic and chopped herbs. Mix the balsamic vinegar with the remaining oil and pour over. Season to taste and leave to cool.
- Pack the cooled eggplant into a sterilised jar and seal. Can be eaten straight away or keep in the refrigerator for a few weeks.
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