This was the big star of our first summer days cooking class and for one clear reason: it’s our veggie Barbecued Steak!!

It’s smoky, it’s juicy and punchy!

The beans with my version of the Argentinian chimichurri sauce are a perfect complement.

Serves 3-4 people

  • 2 whole aubergine
  • ¼ teaspoon smoked paprika
  • 2 tablespoons olive oil
  • ¼ teaspoon smoked salt
  • 2 cup cooked white beans
  • Salt and pepper to taste
  • 1 small chopped onion


  • 2 handfuls fresh parsley
  • 1 handful fresh coriander
  • 1 teaspoon fresh thyme
  • ½ teaspoon dry origan
  • 1 garlic clove
  • 1 echalote
  • ½ cup olive oil
  • Juice of 1 lime
  • 1 pinch dry chilli flakes


Cut the Aubergines in half

Mix the olive oil, salt and smoked paprika together in a big frying pan.

Grill the halved aubergines in the warm paprika oil in medium high heat with a lid on for 2 minutes. After 2 minutes, turn the heat to maximum for 1 minute to make a “barbecued” crust. Turn off the heat and set aside;

In the same frying pan, in medium heat, fry the chopped onions until soft and then add the beans with 3 tablespoons of chimicurri sauce. Let it fry for 2 minutes and set aside;

Serve one Layer of Chimmirurri beans and the Aubergines on top with a drizzle of extra Chimmicurri and if you like, some toastes almonds or walnuts;

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