Grilled steak with baba ghanoush

Great combination, delicious grilled steak with smoky aubergine puree.

2x 150g dry- aged sirloin steaks

seasoning, sea salt, black pepper, olive oil, pinch cayenne & smoked paprika

Baba ghanoush

1 aubergine

1 tablespoon tahini

2 cloves garlic, chopped

1 tablespoon olive oil

juice of ½ lemon

sea salt and black pepper

1 tablespoon pomegranate seeds

Start by seasoning the steaks well and set aside.

Next prepare the baba ghanoush, place the aubergine on a grill pan or directly over a flame until

it’s charred all over and soft, turn ever few minutes, it will take a bit of time, 15 minutes approx.

It’s important to give the full smokey flavour. Remove from the heat, cool, remove the skin, and

roughly chop the flesh into a bowl. Stir in the tahini, garlic, oil, lemon juice and seasoning. mix well.

Mix in half the pomegranate seeds, Spoon into a serving dish and sprinkle the remaining seeds on top.

Cook the steaks to your liking and serve with a spoonful of the baba ghanoush, some flatbreads would

be perfect to complete the dish or a bowl of sauté potatoes.

This recipe is edited from The Georgina O’Sullivan cookbook, to order a copy 15e inc. P&P email,