Whole roasted aubergines result in marrow-like flesh, deeply aromatic (even better when done on an open fire) and moist and just exquisite with a drizzle of extra virgin olive oil. Serve with a sprinkle of punchy gremolata and aged grilled sirloin and 21 Gables Cabernet Sauvignon for a feast of note.
Ingredients: (serves 4)
- 2 large aubergines
- extra virgin olive oil (for drizzling and frying)
- salt & pepper
- 1 small bunch of Italian parsley, finely chopped
- 1 clove garlic, finely grated
- the rind of one small lemon, finely grated
- about 250 g sirloin steak per person
- your choice of pan-fried greens, optionally, for serving (tenderstem broccoli is a good choice)
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Method:
Preheat the oven to 230 °C. Use a fork to poke holes here and there across the aubergines. Place the aubergines on a wire rack on top of a baking tray lined with foil, then roast for 1 hour. Remove and leave to cool slightly, then peel carefully and discard the blackened skins. Transfer the tender flesh to a blender or small processor, add a splash of olive oil and season with salt & pepper, then process to a smooth puree. Set aside.
For the gremolata: mix the chopped parsley, garlic and lemon rind in a small bowl and season with salt & pepper. Set aside.
For the steak: brush the steaks on all sides with olive oil and season with salt & pepper. Heat a griddle pan to smoking hot, then grill on both sides for about 7 minutes in total until medium-rare (or adjust to your liking). Remove the steaks and let it rest for 3 minutes.
To serve, plate some warmed aubergine puree, top with rested grilled steak and pan-fried greens, sprinkle with the gremolata and a drizzle of extra virgin olive oil, and serve at once.
About the wine: 21 Gables Cabernet Sauvignon
An abundance of cassis and violets with concentrated aromas of cedar and pencil lead. A full-bodied wine with a concentrated structure and opulent finish.
