Melizanosalata (aubergine dip) is totally addictive and has a taste of summer. I'd serve this as a starter or with other Greek Mezé dishes as a main course.
Ingredients - serves 4
400g rump steak
salad leaves
2 aubergines
2 clove garlic, crushed & finely chopped
1 tsp ground cumin
juice of 1 lemon
1 tbsp chopped parsley
3 tbsp olive oil
2tbsp Greek yoghurt
salt, pepper
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Method
1 Preheat the oven to 190°C
Place the aubergines on a tray, puncture them, and bake for 45 mins until the skin is crisp, blackened even, and they are beginning to collapse. Allow to cool a little before splitting open and scooping out the flesh with a spoon - mash roughly with a table knife. Finely chop some of the skin and add to the mash together with lemon juice, garlic, ground cumin and olive oil - beating everything together. Now, finally, stir in Greek yoghurt and chopped parsley - season with salt and pepper to taste.
2 Leave the rump steak in one piece, brush with olive oil, season with salt and pepper and cook on a hot griddle for 2-3 minutes on each side. Rest for 6 minutes before cutting into 4 pieces. Serve with melizanosalata and dressed salad leaves.
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